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Italian Herb Focaccia Caprese Sandwich

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A hearty artisan sandwich layered with fresh mozzarella, ripe tomatoes, grilled eggplant, and basil leaves, nestled between slices of herb-seasoned focaccia and finished with a generous drizzle of pesto for the ultimate Mediterranean bite.

Ingredients

Scale
  • 1 large focaccia bread, sliced in half
  • 6 slices fresh mozzarella
  • 2 medium tomatoes, sliced
  • 1 small grilled eggplant, sliced lengthwise
  • 6 slices of dry-cured Italian salami (optional)
  • 1/4 cup fresh basil leaves
  • 3 tbsp basil pesto
  • 1 tbsp olive oil
  • Pinch of dried oregano
  • Salt & freshly cracked pepper to taste

Instructions

  1. Slice the focaccia horizontally and drizzle both inner sides lightly with olive oil.
  2. Spread basil pesto evenly over the bottom half of the bread.
  3. Layer grilled eggplant, tomato slices, and mozzarella on top. If using, add salami between the eggplant and tomato.
  4. Season with a pinch of salt, freshly cracked pepper, and a sprinkle of dried oregano.
  5. Add fresh basil leaves over the top of the fillings.
  6. Place the top half of the focaccia over the filling. Press gently to set.
  7. Slice in half and serve immediately, or wrap tightly for a picnic or on-the-go lunch.

Notes

  • Use roasted red peppers or zucchini as an alternative to eggplant.
  • Focaccia can be lightly toasted for added crunch and warmth.
  • For a vegetarian version, omit the salami without compromising flavor.
  • Wrap tightly in parchment for an easy packed lunch or picnic staple.

Nutrition

Keywords: focaccia sandwich, caprese sandwich, Italian sandwich, eggplant mozzarella, basil pesto, Mediterranean lunch

Find it online: https://epicrecipebox.com/italian-herb-focaccia-caprese-sandwich/