Focaccia Grinder Sandwich

• loaf of focaccia1

  I use the Trader Joe's focaccia with roasted tomato and Parmesan

• pesto↗0.25 cup

  refrigerated one from TJ's

• uncured calabrese salame↗2 ounces

  8 slices

• uncured capocollo↗2 ounces

  8 slices

• large slices Provolone cheese↗4
• head romaine lettuce↗1

  shredded (2-3 cups)

• a quarter of a red onion

  thinly sliced

• sliced pepperoncini0.5 cup
• Italian dressing0.25 cup

  to 1/3 cup

• dried oregano↗0.5 teaspoon
• salt and pepper

  to taste

• mayo↗0.25 cup

Step-by-step instructions

1. 1

   Preheat Oven: Preheat the oven to 350 degres.

2. 2

   Slice Focaccia: 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.

3. 3

   Layer Sandwich: Layer the bottom piece of focaccia with pesto. Then layer the salame, capocollo, and Provolone.

4. 4

   Toast Sandwich: 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.)

5. 5

   Toss and Layer Greens: 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).

6. 6

   Finish: 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!