Lunch Special Recipe

Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering.

Add the finely diced half onion and sauté 4–5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook 30 seconds to 1 minute until fragrant, taking care not to brown.

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

Pour in the 14 oz crushed tomatoes, then add dried oregano, dried basil, 1/2 tsp sugar (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.

Bring sauce to a gentle simmer, lower heat and simmer uncovered 12–15 minutes until slightly thickened. Taste and adjust seasoning. Keep warm or cool and refrigerate if making ahead.

Preheat oven to 400°F (200°C) with a rack in the center. Line a baking sheet with parchment.

Slice the focaccia horizontally through the middle to create a top and bottom half. If the loaf is very thick, halve to create two sandwich-length pieces.

Brush the cut faces of both halves lightly with 2 tablespoons olive oil (or 1 tbsp oil and 1 tbsp softened butter for richer toasting). Season the inside faces with a light sprinkle of salt and black pepper.

Place the bottom half of focaccia on the prepared baking sheet. Spread about 1/2 to 3/4 cup of the house-made marinara evenly over the bread, leaving a 1/4" border.

Layer the provolone slices evenly over the marinara so they will melt over the sauce.

Arrange the Genoa salami slices in an even layer over the cheese, slightly overlapping.

Top the salami with the prosciutto, arranging so some edges will crisp in the oven.

Pile the fresh spinach over the meats. If you prefer wilted spinach, toss the spinach briefly in a warm pan with the remaining tiny drizzle of olive oil (about 1/2 tsp) and a pinch of salt until just wilted, then place on sandwich.

Place the top half of the focaccia over the sandwich, press gently to compress.

Place the assembled sandwich in the preheated oven and bake 8–12 minutes, or until the cheese is melted, the prosciutto edges are crisping and the bread is golden and warmed through. For a more pronounced crisp on the top, switch to broil for the last 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 2 minutes. Transfer to a cutting board and cut into portions (suggested 2 large or 4 smaller sandwiches). Serve hot, with extra marinara on the side if desired.