This Focaccia Sandwich with Olive Spread is the ultimate party sandwich that looks incredibly impressive but comes together in just minutes. A loaf of focaccia is sliced in half and layered with a bright olive and lemon spread, savory Italian meat, fresh mozzarella and tomato, and peppery arugula for a sandwich that is packed with bold flavor in every single bite.
It makes 4 large sandwiches and is perfect for picnics, parties, game day, or any time you need to feed a crowd with something really special. I like to serve this with some fun summer sides like this tortellini pasta salad or this easy antipasto chopped salad.
Easy
store-bought shortcut
Quick Look: Focaccia Sandwich
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 10 minutes
- 🕖 Total Time: 20 minutes
- 🥪 Servings: 4 servings
- ⚡️ Calories: 642 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: assemble and slice
- 🛒 Main Ingredients: focaccia loaf, olive spread, mortadella, mozzarella, tomato and arugula
- ⭐️ Difficulty: Easy! Especially if you use store bough focaccia
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Why You’ll Love This Recipe
- Makes 4 big slices – This easy sandwich recipe makes 4 big servings making it perfect for a hearty beach or picnic lunch.
- Cut into smaller bites for a party – I love to cut this big focaccia sandwich into small bite sized squares and then serve on a tray as an appetizer at a party. You can even stick a toothpick through each piece to make it easier for your guests to grab.
- Make ahead – Prep this sandwich ahead of time and then double wrap in a layer of both parchment paper and tinfoil and store it cold in a cooler or fridge until you are ready to enjoy.
For another delicious summer lunch, try this caprese chicken sandwich.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make this delicious summer sandwich. For a full list of ingredients, see the full recipe.
- Focaccia loaf – Look for a loaf that is close to 8×8 inches and at least 1.5 to 2 inches thick so it is sturdy enough to hold all the fillings. If you cannot find store bought, there is an easy no-knead recipe included below.
- Olive spread – Made by blending castelvetrano green olives, lemon zest, lemon juice, olive oil, and fresh basil leaves together in a small food processor or with an immersion blender. Castelvetrano olives are mild and buttery with much less brine than regular black or kalamata olives, which keeps the spread bright and fresh tasting rather than overpowering.
- Fresh mozzarella – Sliced fresh mozzarella adds a creamy, milky layer that pairs perfectly with the briny olive spread and savory mortadella. Do not use shredded or low moisture mozzarella here.
- Mortadella – Thinly sliced mortadella is the star meat in this sandwich. It is an Italian cured sausage with a delicate, slightly buttery flavor that is completely different from regular deli ham. Look for it at the deli counter or in the packaged Italian meats section.
- Ripe tomato – Sliced fresh tomato adds juiciness and a bright flavor that keeps the sandwich from feeling too rich. Make sure to use a ripe, flavorful tomato for the best result.
- Arugula – A couple of big handfuls of peppery arugula tossed in a little olive oil add a fresh crunch and a slightly bitter bite that balances all the rich and creamy ingredients perfectly.
Want another summer lunch recipe made with tomatoes and mozzarella? Try this caprese chicken salad recipe.
How to make a focaccia sandwich
Step 1: Make the olive spread. Add the castelvetrano olives, lemon zest, lemon juice, olive oil, and fresh basil leaves to a small food processor or a tall container for an immersion blender. Pulse until you have a smooth, spreadable consistency with no large chunks remaining.
Step 2: Slice and spread the focaccia. Cut the focaccia loaf in half lengthwise as evenly as possible so you have a flat top and bottom layer. Set the top aside and spread the olive mixture in an even layer all the way to the edges of the bottom half.
Step 3: Layer the fillings. Working in an even layer, add the mozzarella slices first, then the mortadella, then the tomato slices, and finally the arugula tossed in a drizzle of olive oil.
Step 4: Top, slice, and serve. Place the top layer of focaccia over the fillings and press down gently. Cut into 4 even sandwiches and serve shortly after assembly. To make ahead, wrap each sandwich in a layer of parchment paper and then foil before refrigerating.
Mad’s Expert Tips for the Best summer focaccia sandwich 🥪
- Make an easy no-knead focaccia loaf. It’s easier than you think to make a simple and delicious focaccia loaf at home without spending hours folding and kneading the dough.
- Use good quality Italian meats. Since this sandwich has simple ingredients, the quality of the meats really matters. Look for freshly sliced salami and prosciutto from the deli counter if possible.
- Do not skip the olive spread. The castelvetrano olive spread is what makes this sandwich stand out from a regular Italian sandwich. It adds a bright, briny, and slightly lemony flavor to every bite.
- Make it ahead. This sandwich actually gets better after sitting for an hour or two as the flavors meld together. It is perfect for making a few hours before a party or packing for a picnic.
Storage
I like to cut the sandwich into quarters before saving. Wrap sandwich with a layer of parchment paper and then foil and place in the fridge. Store in the fridge for up to 4 days.
Other delicious Lunch recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Focaccia Sandwich
Ingredients
Sandwich Ingredients
- 1 10-12oz loaf of focaccia ideally close to 8 inches x 8 inches – if you cannot find store bought I have included an easy no knead recipe below
- ⅓ cup pitted castelvetrano green olives
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 6-8 large basil leaves
- 8 oz fresh mozzarella cheese cut into slices
- 8 oz thinly sliced mortadella
- 1 large ripe tomato or 2 medium cut into slices
- 2 large handfuls of arugula tossed in a drizzle of olive oil
No Knead Focaccia Ingredients
- 1 cup warm water – ideally 90-95F
- 1 tbsp extra virgin olive oil
- 1 tsp honey
- 2 tsp active dry yeast
- 2 cups all purpose flour – scoop and level measured
- 1 tsp kosher salt
Instructions
- ** To prepare no knead focaccia loaf: pour warm water, evoo, honey and yeast into a large mixing bowl and mix together with a wooden spoon. Allow yeast to bloom for a few minutes. In a separate bowl, mix together the flour and salt. Pour dry ingredients into the bowl with the wet and mix with a wooden spoon until you no longer see clumps of dry flour. Cover bowl with plastic or a damp towel. Allow dough to double in size (about 1-2 hours depending on kitchen temp). Cover the bottom of an 8×8 baking pan with a thin layer of olive oil and brush some up the sides. Pour the dough into the pan, cover and let rise for another hour or so. When getting close to 1 hour, preheat oven to 475F. While the oven is heating, drizzle more olive oil over the surface of the dough and dimple with your finger tips. Sprinkle flakey sea salt over the top and place in the oven to bake at 475F for 20-25 minutes. Allow to cool completely before preparing sandwich
- Prepare olive spread by pouring olives, lemon zest, lemon juice, olive oil and basil leaves into a small food processor or into a container to blend with an immersion blender. Pulse to blend these ingredients into a spread.
- Cut the focaccia loaf in half longways as evenly as possible so that you have an even top and bottom. Set the top aside and spread the olive spread onto the focaccia in an even layer.
- Layer on an even layer of the mozzarella slices, then the mortadella, then the slices of tomato and finally the arugula tossed in olive oil.
- Place the top layer of focaccia over the ingredients and cut into 4 even sandwiches.
- This is best served shortly after assembly. If you want to wrap and serve later I like to wrap in a layer of parchment paper and then foil before placing in the fridge.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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