📝 About This Recipe
This elevated take on the classic Italian salad transforms fluffy, sea-salt-studded focaccia into the ultimate gourmet lunch. Combining the creamy richness of buffalo mozzarella with the acidic brightness of heirloom tomatoes and a punchy basil pesto, it’s a masterclass in simple, high-quality ingredients. Perfect for a sophisticated picnic or a luxurious midday break, this sandwich captures the essence of a Mediterranean summer in every bite.
🥗 Ingredients
The Bread
- 1 large loaf Fresh Rosemary Focaccia (approximately 10x10 inches, preferably with sea salt flakes)
- 2 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
The Fillings
- 16 ounces Buffalo Mozzarella (two 8oz balls, sliced into 1/4 inch rounds)
- 3 large Heirloom Tomatoes (multi-colored for visual appeal, sliced thick)
- 1 cup Fresh Basil Leaves (whole leaves, washed and patted dry)
- 4 ounces Prosciutto di Parma (optional, thinly sliced)
- 2 cups Arugula (baby wild arugula for a peppery bite)
The Spreads and Seasoning
- 1/2 cup Basil Pesto (homemade or high-quality store-bought)
- 3 tablespoons Balsamic Glaze (thick and syrupy)
- 1 teaspoon Flaky Sea Salt (like Maldon)
- 1/2 teaspoon Cracked Black Pepper (freshly ground)
- 1 piece Garlic Clove (peeled, for rubbing the bread)
👨🍳 Instructions
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1
Carefully slice the focaccia loaf in half horizontally using a long serrated bread knife to create a top and bottom slab.
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2
Lightly drizzle the cut sides of the focaccia with 1 tablespoon of olive oil. Place the bread cut-side down in a large skillet or under a broiler for 2-3 minutes until golden and slightly crisp.
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3
While the bread is still warm, rub the cut side of the garlic clove across the toasted surface to infuse it with a subtle aroma.
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4
Spread a generous, even layer of basil pesto across the bottom half of the toasted focaccia.
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5
Pat the sliced buffalo mozzarella with paper towels to remove excess moisture; this prevents the sandwich from becoming soggy.
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6
Layer the mozzarella slices over the pesto, overlapping them slightly to ensure every bite has cheese.
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7
Arrange the heirloom tomato slices over the mozzarella. Use a variety of colors like red, yellow, and purple for a beautiful cross-section.
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8
Season the tomatoes directly with the flaky sea salt and cracked black pepper. This is crucial for bringing out the tomato's natural sweetness.
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9
Drizzle the balsamic glaze in a zigzag pattern over the seasoned tomatoes.
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10
If using prosciutto, drape the thin slices loosely over the tomatoes to create volume.
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11
Add a thick layer of fresh basil leaves followed by the baby arugula. The greens provide a fresh, peppery contrast to the rich cheese.
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12
Drizzle the remaining tablespoon of olive oil over the greens and place the top half of the focaccia on the sandwich.
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13
Press down firmly with the palm of your hand to help the layers adhere. Let the sandwich sit for 5 minutes before cutting.
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14
Using a serrated knife, slice the large focaccia into 4 individual rectangular sandwiches.
💡 Chef's Tips
Always use room temperature tomatoes; refrigeration kills their flavor and texture. If your focaccia is very thick, pull out a little of the soft interior bread to make more room for fillings. For a vegan version, substitute the mozzarella with cashew-based nut cheese and use a vegan pesto. To prevent sogginess if packing for later, place the basil leaves between the tomatoes and the bread to act as a moisture barrier. Use a high-quality balsamic glaze—if you don't have one, simmer 1/2 cup of balsamic vinegar with a teaspoon of honey until reduced by half.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Vermentino or a dry Italian Rosé. Serve alongside a bowl of chilled Gazpacho or a light Minestrone soup. Accompany with a side of Castelvetrano olives and marinated artichoke hearts. A handful of kettle-cooked sea salt chips adds a satisfying crunch to the meal. Finish the lunch with a light lemon sorbet or fresh seasonal berries.