Focaccia Italian Sandwich

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Ingredients

Serving Size: 2 sandwiches

1 loaf homemade (or store bought) rosemary focaccia, sliced (homemade recipe here)
¼ cup pesto (homemade or store-bought)
8-10 slices mortadella
1 cup fresh arugula
1–2 tbsp hot honey (to taste)
¼ cup sun-dried tomatoes, thinly sliced
1 ball burrata, torn into pieces
Flaky sea salt, for finishing
Extra virgin olive oil, for drizzling

Instructions

Toast the Focaccia – Lightly toast the cut sides of your focaccia in a dry skillet or under the broiler until golden and slightly crisp.
Spread the Pesto – Generously slather pesto on both halves of the bread.
Layer the Mortadella – Fold and stack the mortadella slices evenly over the bottom half of the focaccia.
Add the Arugula & Sun-Dried Tomatoes – Pile on fresh arugula and scatter the sun-dried tomatoes for a pop of tangy sweetness.
Drizzle with Hot Honey – Drizzle hot honey evenly over the fillings to balance out the richness.
Top with Burrata – Gently tear the burrata into creamy chunks and distribute them over the sandwich.
Finish with Flaky Salt & Olive Oil – Sprinkle flaky sea salt over the burrata and finish with a light drizzle of olive oil.
Close & Enjoy! – Press the top half of the focaccia gently over the fillings, slice, and serve immediately.

Some sandwiches are good, and then there are sandwiches that make you pause after the first bite—this is one of those. Picture this: fluffy, herb-scented rosemary focaccia, lightly toasted to golden perfection, slathered with vibrant pesto, and layered with silky mortadella. Then comes the magic—peppery arugula for bite, tangy sun-dried tomatoes for depth, and a generous drizzle of hot honey that adds just the right amount of heat and sweetness. And let’s not forget the star of the show: creamy, luscious burrata that melts into every layer. A final sprinkle of flaky sea salt and a drizzle of olive oil, and you’ve got a sandwich that’s anything but ordinary.

sandwiches, italian, foccacia