Can’t Stop Thinking About This Focaccia Grinder Sandwich
Remember the Trader Joe’s focaccia sandwich with the pesto mayo that got millions of views on the socials and that people have stopped me in the grocery store to talk about?!
I really thought it was my favorite sandwich of all time, until I made this one. BUCKLE UP, YOU GUYS. This focaccia grinder sandwich might be even better! When we filmed this video, we ate the entire sandwich right on the spot and couldn’t shut up about it for the rest of the afternoon.
The sandwich:
- Trader Joe’s roasted tomato focaccia, once again
- Pesto
- Salami and capicola
- Provolone cheese
- A tangy, shreddy, oregano-forward Italian salad
- Pepperoncini for a bite
- One last smear of mayo before you top it off!
I love this recipe for anytime, but especially for right now in the middle of the holiday abyss. Because what day is it? And what have I been doing for the last 3 days? And wait, actually friends are coming over in 30 minutes?
This is where this sandwich shines. It’s a quick dinner sandwich but also a party sandwich. One quick and cohesive prep (and by “prep” I just mean layering), and a satisfying slice into wedges, and you have a meal that’s ready to make everybody so happy.
I got the pesto, Italian dressing, and focaccia all from Trader Joe’s (not spon, just a big fan) – so technically you could use any brand but I would definitely recommend the Trader Joe’s stuff, it is delicious.
Focaccia Grinder Sandwich
Total Time: 20 minutes
Yield: 6
Description
Holy smokes this is so good. Trader Joe’s roasted tomato focaccia loaded with pesto, salami, capocola, Provolone, pepperoncini, and a shreddy, tangy Italian salad. Absolutely amazing.
Ingredients
Units
- 1 loaf of focaccia (I use the Trader Joe’s focaccia with roasted tomato and Parmesan)
- 1/4 cup pesto (refrigerated one from TJ’s)
- 2 ounces uncured calabrese salame (8 slices)
- 2 ounces uncured capocollo (8 slices)
- 4 large slices Provolone cheese
The Salady Part:
- 1 head romaine lettuce, shredded (2–3 cups)
- a quarter of a red onion, thinly sliced
- 1/2 cup sliced pepperoncini
- 1/4 to 1/3 cup Italian dressing
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1/4 cup mayo (optional)
Instructions
- Preheat the oven to 350 degres.
- Keeping the focaccia flat, use a serrated knife to cut the focaccia in half horizontally. (You don’t want to tip the bread up because all the toppings will fall off.) Lift the top half of the bread off and set to the side.
- Layer the bottom piece of focaccia with pesto. Then layer the salame, capocollo, and Provolone.
- Toast in the oven for 6-8 minutes. (Leave the top piece laying to the side so it doesn’t stick to the cheese yet.)
- In a separate bowl, toss lettuce, red onion, pepperoncini, Italian dressing, and oregano. Season with salt and pepper. Arrange salad on top of the toasted sandwich. Dollop with a bit of mayo (optional but I love it).
- Press the top part of the focaccia over the sandwich and cut into wedges! WHOA NELLY that’s good. It’s juicy, crispy, salty, dense, and everything I want in a sandwich!
- Prep Time: 10 minutes
- Cook Time: 10 minutes