Focaccia Slab Sandwiches
These focaccia sandwiches make the perfect lunch or appetiser for your next big gathering. Focaccia expert, Lacey Ostemann guides you through four different filling options that can be served hot or cold, from pesto caprese to a simple ham and cheese.
From the book
3 Doughs, 60 Recipes
Learn to make three basic dough recipes – focaccia, sandwich bread and pizza dough
Discover 20 creative recipes for each dough type
Each dough also has practical step-by-step instructions, detailed photography and QR codes linking to video tutorials
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Introduction
Focaccia slab sandwiches are a great time-saving solution when you need to feed a crowd. I’ve served these at birthday parties, school fundraisers, barbecues and casual gatherings in our home, and they are always a huge hit! Below, you’ll find inspiration for a few different slab sandwich flavours, and a formula to help you plan for ingredient quantities.
Ingredients
| 1 slab | focaccia, try Lacey's Same-day Focaccia if you're baking from scratch |
| toppings of your choice (see below) |
Method
Slab sandwich formula
Bake a slab of focaccia (see Same-day Focaccia recipe) in the flavour of your choice. Once the bread has cooled, slice it horizontally down the middle.
Spread the interior of the bread with the condiment or sauce of your choice. Plan for roughly 200g (7 oz/ ¾ cup) sauce, spread evenly across both sides of the bread.
Fill by topping the bottom side of the bread with the meat, cheese, vegetables and greens of your choice. Plan for roughly 750g–1kg (1lb 10oz–2lb 4oz) of fillings, spread evenly across the bread. If you want to heat your sandwich and you’re using fresh salad ingredients, don’t add them yet.
Heat (optional) by placing the focaccia halves on a baking tray (open-faced). Preheat the oven to 180°C (350°F), then bake for 12–15 minutes, or until the cheese has melted and the bread is starting to crisp up. Remove from the oven and add any fresh salad ingredients.
Cut by squishing the top and bottom of the slab sandwich together and slicing to your desired size. One slab will yield 8 decent-sized sandwiches or up to 16 mini sandwiches. Secure each portion with a toothpick and place on a pretty platter to serve
Flavour inspiration
PESTO CAPRESE (V)
To spread: Fresh Basil Pesto or store-bought pesto.
To fill: Fresh mozzarella or burrata, large slices of tomato, fresh basil leaves and rocket (arugula) salad. Drizzle the salad with extra virgin olive oil and aged balsamic vinegar, and finish with a sprinkle of freshly grated Parmesan. Grilled chicken is a great addition here, if you like.
CHIMICHURRI (V)
To spread: Chimichurri Sauce
To fill: Grilled steak, chicken or slices of fresh mozzarella, along with plenty of sautéed peppers and onions (sauté in a bit of the chimichurri sauce).
HAM AND CHEESE
To spread: Dijonaise (two parts mayonnaise and one part Dijon mustard, stirred to combine).
To fill: Thinly sliced deli ham and the sliced cheese of your choice. Add lettuce, tomatoes, pickles or onions if desired. This sandwich can be served hot or cold.
TURKEY, BACON AND AVOCADO
To spread: Homemade Ranch Dressing.
To fill: Thinly sliced deli turkey, crispy smoked bacon, shredded iceberg lettuce, sliced tomatoes and ripe avocado (3 large avocados). Season the avocados and tomatoes with salt and pepper. This sandwich can be served hot or cold. If serving hot,
I recommend adding some sliced cheese.
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