Ingredients
4 (3.5-inch) squares focaccia, sliced in half
Handful of arugula
1 (8-ounce) ball fresh mozzarella cheese, sliced
2 large tomatoes, sliced
1/3 cup roasted cherry tomatoes (optional)
Pickled red onions (optional)
Fresh basil leaves
Extra-virgin olive oil, for drizzling
Flaky sea salt and freshly ground black pepper, to taste
Instructions
- Slice the focaccia squares in half horizontally.
- Layer the bottom halves with arugula, mozzarella slices, and tomato slices.
- Add roasted cherry tomatoes and pickled red onions if using.
- Top with fresh basil leaves.
- Drizzle with olive oil and season with salt and pepper.
- Close the sandwiches with the top halves of the focaccia and serve.
Notes
- Use the freshest tomatoes and mozzarella you can find for best flavor.
- Add a drizzle of balsamic glaze or spread pesto for variation.
- Great as a make-ahead sandwich—wrap tightly for picnics or lunches.
- For a vegan version, use sliced avocado and vegan pesto instead of cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg
