Focaccia Grinder Sandwich by @pinchofyum

15 min

2 servings

🍞

400 g

Focaccia bread

🌿

15 ml

Pesto

🥓

120 g

Salami

🧀

85 g

Provolone cheese

🌿

1 g

Oregano

🥣

30 ml

Italian dressing

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🥚

Mayo

🥬

70 g

Lettuce

  1. Preheat

    Preheat the oven to 375°F (190°C).

  2. Slice
    • focaccia bread

    Slice the focaccia bread horizontally into a top and bottom half using a serrated knife.

  3. Spread
    • focaccia bread
    • pesto

    Spread 1 tablespoon pesto evenly over the cut side of the bottom focaccia half.

  4. Layer
    • salami
    • provolone cheese
    • Pesto

    Layer 4 ounces salami and 4 slices provolone cheese over the pesto.

  5. Bake
    • focaccia bread
    • salami
    • provolone cheese

    Bake the open sandwich for 8 to 10 minutes, until the focaccia is crisp and the provolone has melted.

  6. Combine
    • iceberg lettuce
    • red onion

    Combine 2 cups shredded iceberg lettuce and 1/4 cup sliced red onion in a mixing bowl.

  7. Toss
    • Italian dressing
    • dried oregano
    • Lettuce

    Toss the lettuce mixture with 2 tablespoons Italian dressing and 1/2 teaspoon dried oregano.

  8. Season
    • salt

    Season the dressed salad with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

  9. Pile
    • iceberg lettuce
    • red onion
    • Italian dressing

    Pile the dressed grinder salad over the hot melted cheese and salami.

  10. Dollop
    • mayo

    Dollop 2 tablespoons mayo over the salad.

  11. Place
    • focaccia bread

    Place the top focaccia half over the filling and press gently to close the sandwich.

  12. Cut

    Cut the sandwich into 4 wedges and serve immediately.

Focaccia Grinder Sandwich by @pinchofyum

15 min

2 servings

🍞

400 g

Focaccia bread

🌿

15 ml

Pesto

🥓

120 g

Salami

🧀

85 g

Provolone cheese

🌿

1 g

Oregano

🥣

30 ml

Italian dressing

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🥚

Mayo

🥬

70 g

Lettuce

Preparation Steps

  1. Step 1/12

    Preheat the oven to 375°F (190°C).

  2. Step 2/12

    Slice the focaccia bread horizontally into a top and bottom half using a serrated knife.

    🍞focaccia bread
    🔪serrated knife
    🪵cutting board

  3. Step 3/12

    Spread 1 tablespoon pesto evenly over the cut side of the bottom focaccia half.

    🍞focaccia bread
    🌿pesto
    🥄spoon

  4. Step 4/12

    Layer 4 ounces salami and 4 slices provolone cheese over the pesto.

    🥓salami
    🧀provolone cheese

  5. Step 5/12

    Bake the open sandwich for 8 to 10 minutes, until the focaccia is crisp and the provolone has melted.

    🍞focaccia bread
    🥓salami
    🧀provolone cheese

  6. Step 6/12

    Combine 2 cups shredded iceberg lettuce and 1/4 cup sliced red onion in a mixing bowl.

    🥬iceberg lettuce
    🧅red onion
    🥣mixing bowl

  7. Step 7/12

    Toss the lettuce mixture with 2 tablespoons Italian dressing and 1/2 teaspoon dried oregano.

    🥣Italian dressing
    🌿dried oregano
    🥣mixing bowl
    🥄spoon

  8. Step 8/12

    Season the dressed salad with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spoon

  9. Step 9/12

    Pile the dressed grinder salad over the hot melted cheese and salami.

    🥬iceberg lettuce
    🧅red onion
    🥣Italian dressing
    🌿dried oregano
    🧂salt
    ⚫black pepper
    🥄spoon

  10. Step 10/12

    Dollop 2 tablespoons mayo over the salad.

    🥚mayo
    🥄spoon

  11. Step 11/12

    Place the top focaccia half over the filling and press gently to close the sandwich.

    🍞focaccia bread

  12. Step 12/12

    Cut the sandwich into 4 wedges and serve immediately.

    🔪serrated knife
    🪵cutting board

Composition

Ingredients

Types

Bakery, Condiment, Herbs, Meat, Deli meat, Dairy, Cheese, Dressing, Seasoning

Ingredients

Focaccia bread, Pesto, Salami, Provolone cheese, Oregano, Italian dressing, Salt, Black pepper, Mayo, Lettuce

Notes

Focaccia bread (from Trader Joe's), Oregano (for the salad), Italian dressing (for the salad), Salt (for the salad), Black pepper (for the salad), Mayo (dolloped on top), Lettuce (base of the grinder-style salad, not named but implied)

Allergens

Gluten, Tree nuts, Milk

Dietetics

Dietary regimen

to inform

Calories

650 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 56g, Fat: 34g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 3.5mg, Sodium: 1650mg, Potassium: 290mg

Vitamins

Vitamin A: 120mcg, Vitamin C: 3mg, Vitamin K: 28mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

5 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

serrated knife, cutting board, mixing bowl, spoon, spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Party, New Year's Eve, Lunch, Game Day

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crispy, Saucy, Squishy, Dense, Melty

Flavors

Savory, Salty, Tangy, Herby, Rich, Creamy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours because the sandwich contains meat, cheese, and mayonnaise), fridge : 2 days (Store in an airtight container,Keep at or below 40°F (4°C),Store the dressed salad separately when possible to prevent sogginess), freezer : 1 month (Freeze only the baked focaccia, salami, and cheese portion,Do not freeze dressed lettuce or mayonnaise,Wrap tightly before freezing)