Delicious Mini Focaccia Italian Sandwiches & Lambrusco Pairing

Mini Focaccia Italian Sandwiches paired with Lambrusco provide a gourmet food experience, filled with rich flavors and easy assembly.

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Prep Time 30

Cook Time 1

Pressing Time 15

Total Time 1 45

Servings: 6 sandwiches

Course: Lunch

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bread Base

1 loaf Focaccia Bread Rectangular focaccia works best.

For the Garlic Confit Butter

1 head Garlic Confit Essential for flavor.
1 stick Butter Regular butter works in a pinch.

For the Filling

2 cups Mozzarella Cheese Grated; provolone can be used as well.
10 slices Soppressata Feel free to use your favorite salami.
6-8 slices Mortadella Prosciutto is a lighter alternative.
1 Heirloom Tomato Sliced; any ripe tomato works.
1 ball Burrata Fresh mozzarella can be swapped if needed.
0.5 cup Sun-Dried Tomato Mayonnaise Homemade or store-bought.

For the Topping

1 tablespoon Extra Virgin Olive Oil Drizzle enhances flavors.
1 tablespoon Balsamic Glaze Balsamic vinegar is a substitute.
0.25 cup Fresh Basil Chopped; arugula or spinach can be used.
0.25 cup Parmesan Cheese Freshly grated; Pecorino Romano is an option.

For the Arugula Salad

2 cups Arugula Dressed; any leafy green can be used.

For Garlic Confit Preparation

1 head Whole Head of Garlic Essential for confit.
1 teaspoon Sea Salt
1 teaspoon Pepper

For Salad Dressing

2 tablespoons Lemon Juice Brightens the salad.
1 teaspoon Freshly Cracked Pepper Optional for seasoning.

Equipment

oven
Mini Cocotte
Bowl
Serrated Bread Knife

Method

Preparation Steps

Preheat your oven to 350°F (175°C). In a mini cocotte, submerge peeled garlic cloves in olive oil, adding a pinch of sea salt and pepper. Bake for 45-60 minutes until soft and golden.
Allow the garlic to cool slightly. Mash it and blend with room-temperature butter, basil, and a pinch more salt and pepper.
Increase oven temperature to 400°F (200°C). Slice focaccia lengthwise, spread garlic confit butter, sprinkle mozzarella, and bake for 5-10 minutes.
Remove from oven, spread sun-dried tomato mayonnaise, layer in meats, tomato, burrata, olive oil, balsamic glaze, basil, and arugula.
Press the sandwich together with a heavy item and sit for about 10-15 minutes.
Cut the pressed sandwich into mini portions and serve with a chilled bottle of Lambrusco.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

These sandwiches are customizable; use high-quality, fresh ingredients for the best flavors. Allow to rest for flavor melding.

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