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
Units
Scale
- 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
