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Mini Focaccia Italian Sandwiches & Lambrusco

Savory Mini Focaccia Italian Sandwiches & Lambrusco Delight

Discover the joy of Mini Focaccia Italian Sandwiches paired with Lambrusco for an unforgettable appetizer experience.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 sandwiches
Course: Lunch
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Focaccia Sandwiches
  • 1 loaf Focaccia Bread Rectangular shapes allow for even layering.
  • 2 cups Mozzarella Cheese, grated Can substitute with provolone or burrata for a different flavor.
  • 10 slices Soppressata Feel free to use pepperoni as an alternative.
  • 6-8 slices Mortadella Substitute with prosciutto or capicola if desired.
  • 1 medium Heirloom Tomato, sliced Any ripe tomato works well.
  • 1 large ball Burrata Fresh mozzarella can be used instead.
  • to taste Extra Virgin Olive Oil A high-quality olive oil is recommended.
  • to taste Balsamic Glaze Can be replaced with a vinegar reduction.
  • 1/4 cup Fresh Basil, chopped Substitute with arugula or spinach if preferred.
  • to taste Arugula Salad Fresh greens combined with lemon juice and olive oil.
  • 1/4 cup Freshly Grated Parmesan Pecorino serves as a good substitute.
For the Garlic Confit
  • 1 head Garlic Ensure it's fresh for the best results.
  • 1/4 cup Olive Oil, for confit Opt for extra virgin for highest quality.
  • 2-3 tbsp Butter, for confit butter Can replace with vegetable oil if needed.
  • to taste Sea Salt and Black Pepper Essential for seasoning.
For the Sun-Dried Tomato Mayo
  • 1/2 cup Mayonnaise Consider using vegan mayo as an alternative.
  • 1/4 cup Oil-Packed Sun-Dried Tomatoes, chopped Adds richness to the mayo mix.

Equipment

  • Oven
  • Mini Cocotte
  • Sharp knife
  • Heavy Object

Method
 

Garlic Confit Preparation
  1. Preheat your oven to 350°F (175°C). Place the peeled garlic cloves in an oven-safe mini cocotte, submerged in olive oil. Cover and bake for 45-60 minutes until soft and golden.
Garlic Confit Butter Preparation
  1. Mash the soft garlic cloves with butter, adding fresh basil, salt, and pepper to taste.
Focaccia Preparation
  1. Increase the oven to 400°F (200°C). Slice the focaccia in half, spread garlic confit butter inside, top with mozzarella, and bake until melted.
Layering Ingredients
  1. Spread sun-dried tomato mayo on the bottom half of focaccia, layer with soppressata, mortadella, tomato, dollop of burrata, drizzle with olive oil and glaze, then sprinkle basil and arugula.
Pressing Together
  1. Place the top half back on, cover with parchment and weight down. Let rest for 10-15 minutes.
Serving
  1. Remove the weight and cut the sandwiches into portions. Serve with chilled Lambrusco.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 8mgCalcium: 250mgIron: 2mg

Notes

Choose quality ingredients for the best flavor and allow resting time for optimal taste blending.

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