Short Description
A pillowy focaccia loaf stuffed with layers of savory salami, creamy ricotta, marinated artichoke spread, and roasted eggplant—an irresistible blend of textures and bold Mediterranean flavors.
Why You’ll Love This Recipe
This sandwich offers a delightful combination of hearty Italian salami, soft ricotta, and tangy artichokes, balanced by the sweetness of roasted eggplant. The focaccia adds a soft yet chewy base, perfect for absorbing all the delicious flavors. It’s easy to assemble and ideal for a quick yet sophisticated lunch or a flavorful picnic option.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 focaccia loaf, halved
- 6–8 slices Italian salami
- ½ cup ricotta cheese
- ⅓ cup marinated artichoke hearts, finely chopped
- 1 tablespoon olive oil
- ¼ cup roasted eggplant, diced
- Salt and black pepper to taste
Directions
- In a small bowl, combine the chopped marinated artichoke hearts with olive oil, salt, and pepper to create a smooth spread.
- Preheat the oven to low (or use a skillet), then warm the focaccia for 1–2 minutes until its interior softens and just begins to smell toasty.
- Spread the ricotta evenly over the bottom half of the warm focaccia.
- Spoon the artichoke mixture on top of the ricotta layer.
- Distribute the diced roasted eggplant over the artichoke spread.
- Arrange the slices of Italian salami over the eggplant.
- Top with the remaining half of the focaccia, press gently to compact the layers, and slice into portions.
- Serve immediately, either warm for a gooey texture or at room temperature to enhance the flavors.
Servings and Timing
- Servings: 2–4, depending on slice size
- Prep Time: 10 minutes
- Cook Time: 2 minutes (warming focaccia)
- Total Time: 12 minutes
Variations
- Vegetarian: Omit salami and use roasted red peppers or grilled zucchini instead.
- Cheese alternative: Substitute ricotta with creamy goat cheese or burrata.
- Herb infusion: Mix fresh basil or oregano into the artichoke spread for added aroma.
- Spicy option: Add sliced pepperoncini or drizzle with chili oil for a kick.
Storage/Reheating
- To store: Wrap leftover sections tightly in foil or plastic wrap and refrigerate for up to one day.
- To reheat: Warm in a skillet or oven at 350 °F (175 °C) for 5–7 minutes, until the sandwich is heated through and the focaccia is crisp again.
- Serving cold: Allow refrigerated leftovers to come to room temperature before serving to restore flavor.
FAQs
What type of focaccia is best for this sandwich?
A classic olive oil-infused focaccia works well; you may also choose focaccia topped with rosemary or sea salt for extra flavor.
Can I use a different type of meat?
Yes, substitute salami with prosciutto, mortadella, or smoked ham for a delicious variation.
How do I roast the eggplant?
Cut eggplant into cubes, toss with olive oil, salt, and pepper, then roast at 400 °F (200 °C) for 20–25 minutes until golden and tender.
Is it possible to make this sandwich ahead?
You can prepare the artichoke spread and roast the eggplant in advance, then assemble and warm the sandwich just before eating.
Can this be made gluten‑free?
Yes, simply use a gluten‑free focaccia or flatbread substitute.
What if I don’t have ricotta?
Use goat cheese, cream cheese, or a soft Brie as a creamy alternative.
How can I prevent the sandwich from becoming soggy?
Ensure that the focaccia is lightly warmed and that both the artichoke hearts and eggplant are well drained before assembling.
Is this sandwich freezer‑worthy?
Freeze the cooled, fully assembled sandwich wrapped in foil; reheat from frozen in a 350 °F (175 °C) oven for 15–20 minutes until warmed through.
What sides pair well with this?
Enjoy alongside mixed greens, olives, or a light tomato‑basil salad for a complete Mediterranean‑style meal.
How can I make it more filling?
Add roasted chicken slices or a smear of hummus for extra protein and richness.
Conclusion
This Salami & Artichoke Focaccia Sandwich is a harmonious fusion of savory, creamy, and roasted flavors, all enveloped in tender focaccia. It’s fast, flexible, and perfect for anyone craving a hearty, gourmet-inspired meal without fuss. Whether you’re enjoying it warm or at room temperature, it brings satisfying Mediterranean flair to any occasion.
Print
Salami & Artichoke Focaccia Sandwich
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: Assembly
- Cuisine: Mediterranean
- Diet: Halal
Description
A pillowy focaccia loaf stuffed with layers of savory salami, creamy ricotta, marinated artichoke spread, and roasted eggplant—an irresistible blend of textures and bold Mediterranean flavors.
Ingredients
- 1 focaccia loaf, halved
- 6–8 slices Italian salami
- 1/2 cup ricotta cheese
- 1/3 cup marinated artichoke hearts, finely chopped
- 1 tablespoon olive oil
- 1/4 cup roasted eggplant, diced
- Salt and black pepper to taste
Instructions
- In a bowl, mix chopped artichokes with a drizzle of olive oil, salt, and pepper to create a spread.
- Warm the focaccia slightly for 1–2 minutes in the oven or a pan to soften the interior.
- Spread ricotta onto the bottom half of the focaccia, then spoon the artichoke spread on top.
- Layer the roasted eggplant followed by the salami slices.
- Top with the other focaccia half, press gently, and slice to serve.
- Enjoy warm or at room temperature for the best flavor.
Notes
- Use grilled zucchini or peppers as an alternative to eggplant.
- Can be made ahead and wrapped tightly for picnics or lunchboxes.
- Focaccia can be replaced with ciabatta for a firmer bite.
Nutrition
- Serving Size: 1 sandwich
- Calories: 430 kcal
- Sugar: 2 g
- Sodium: 790 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 45 mg
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