Italian Focaccia Sandwich Recipe

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to prevent burning.

Stir in the tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Bring to a gentle simmer, reduce heat to low, and partially cover. Simmer 15–20 minutes to thicken, stirring occasionally.

Taste and adjust seasoning. If desired, stir in 4 fresh basil leaves torn by hand. Keep warm until assembly.

Prep and crisp cured meats

Preheat oven to 400°F (200°C). Place prosciutto and Genoa salami slices single layer on a baking sheet lined with parchment. Lightly brush with 1 teaspoon olive oil (optional). Bake 6–8 minutes until edges are crisp but not burnt. Remove and drain on paper towels.

Prepare focaccia

Slice each focaccia horizontally to create top and bottom halves. Mix 2 tablespoons olive oil, 1 tablespoon softened butter, 1 teaspoon minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Brush cut sides of each focaccia half lightly with this mixture.

Toast focaccia

Place the oiled focaccia halves cut-side-up on a baking sheet and toast in the 400°F oven for 5–7 minutes until edges are golden and surface is slightly crisp. Remove from oven.

Assemble sandwiches

Place the bottom half of each toasted focaccia on a work surface. Spoon 1/4 cup warm marinara onto each bottom half and spread evenly, leaving a 1/2-inch border. Layer 2 slices provolone per sandwich over the sauce.

Add the crisped Genoa salami and prosciutto over the provolone, distributing slices evenly (approx. 4 salami and 3 prosciutto per sandwich).

Top the meats with 1 cup fresh baby spinach per sandwich (or 1/2 cup if you prefer less). Sprinkle crushed red pepper flakes over the spinach to taste (about 1/8 to 1/4 tsp each).

Melt cheese and finish

Return assembled open sandwiches to the oven (or use a broiler on low, ~6 inches from heat). Bake at 400°F for 3–5 minutes until the provolone is melted and spinach is slightly wilted. Watch closely to prevent burning.

Remove from oven. Spoon an additional tablespoon of marinara on top of the melted cheese if desired. Place the focaccia tops on each sandwich, press gently, and cut in half to serve.

Serve immediately while warm and crispy.