Italian Pantry Recipe

Activate yeast and combine

In a large bowl, whisk the warm water with the instant yeast and 1 tsp of the sugar if using (optional) until dissolved. Let sit 2–3 minutes until slightly foamy. Add the bread flour, 2 tsp fine sea salt, 1/4 cup olive oil and 1/2 cup of the grated Parmesan to the bowl.

Mix and knead the dough

Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–6 minutes.

Lightly oil a clean bowl, place the dough inside, turn once to coat with oil, cover tightly with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–90 minutes depending on room temperature.

Shape and second rise

Prepare a rimmed sheet pan (about 9x13 or 11x15) by brushing with 1 tbsp olive oil. Turn the risen dough onto a lightly oiled surface, stretch or roll it roughly to the size of the pan, and transfer it. Gently press and stretch to fit. Dimple the surface by pressing fingertips into the dough at 1-inch intervals. Sprinkle the remaining 1/4–1/2 cup grated Parmesan evenly over the top, scatter the chopped rosemary if using, then drizzle 2 tbsp olive oil over the surface and sprinkle flaky sea salt. Cover loosely and let proof 20–30 minutes until slightly puffy.

Bake

Preheat the oven to 425°F (220°C). Bake the focaccia on the center rack for 18–22 minutes, until deep golden and the edges are crisp. Rotate the pan halfway through for even browning. Remove from oven and cool on a rack until just warm, 10–15 minutes. Use a serrated knife to slice horizontally into 4 sandwich-size slabs once cooled enough to handle.

Toast pistachios (if not already roasted)

If your pistachios are raw, toast them in a dry skillet over medium heat, stirring, for 3–4 minutes until fragrant and lightly browned. Let cool slightly.

Process pesto

In a food processor combine the pistachios, basil, parsley (if using), grated Pecorino or Parmesan, and garlic. Pulse until coarsely chopped. Add the lemon juice, 1 tsp kosher salt, and 1/2 tsp black pepper. With the processor running, stream in the 3/4 cup olive oil until the mixture emulsifies into a spreadable pesto. Taste and adjust salt, pepper, or lemon as needed. Transfer pesto to a bowl; cover and refrigerate until assembly.

Prepare vegetables: slice the Roma tomatoes into 1/4-inch rounds. In a small bowl toss the arugula with 1 tbsp olive oil, 1/2 tbsp lemon juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper; set aside.

Cut the focaccia into four rectangular sandwich bases and split each horizontally to create top and bottom pieces. If you prefer a warm sandwich, preheat an oven or sandwich press to warm temperature (optional).

Spread about 1–1 1/2 tbsp of pistachio pesto on the cut surface of each bottom piece of focaccia and a thin smear on the top piece as well (roughly 3 tbsp pesto per sandwich total). This ensures the pesto flavor in every bite.

Layer the provolone slices directly on the pesto of each bottom piece (2 slices per sandwich). Top cheese with the sliced ham, salami, mortadella and shaved prosciutto, distributing the meats evenly across 4 sandwiches (approximately 2–3 oz total meat per sandwich depending on preference).

Add 3–4 tomato slices to each sandwich on top of the meats, then pile 1 cup of dressed arugula on each. Lightly season the tomato/greens with a pinch of salt and a grind of black pepper if desired.

Set the top piece of focaccia over each sandwich. Press lightly to compact. If you want the cheese slightly melted, place assembled sandwiches on a baking sheet and warm in a 350°F (175°C) oven for 4–6 minutes, or use a sandwich press for 2–3 minutes, until warmed through.

Cut sandwiches in half on the diagonal and serve immediately. Offer extra pistachio pesto on the side for those who want more.