Muffaletta Focaccia Sandwiches
Recipe Image
This layered beauty has lots of height appeal while being tall on taste, too. The perfect sandwich when packing for a picnic or taking a road trip.

Bon Appe Product:  Fresh Baked Herb & Garlic Focaccia

  • 1 Bon Appé Herb & Garlic Pull-Apart Focaccia
  • 1 cup (250 mL) mixed green and black olives, chopped
  • ¼ lb (113 g) sliced soppressata deli meat
  • ¼ lb (113 g) sliced porchetta deli meat
  • ¼ lb (113 g) sliced smoked turkey breast
  • ¼ lb (113 g) sliced provolone cheese
  • 2 cups (2 oz/75 g) baby arugula
  • ½ cup (125 mL) grainy mustard
  • Garnish: hot pickled peppers (optional)

20 min
0 min
Ready in
20 min

  1. Carefully slice the focaccia piece in half with a large sharp bread knife (rotate the focaccia piece vertically with one of the cut sides down to make slicing easier).
  2. Spoon olives in a single layer on one side of focaccia. Layer the soppressata, porchetta, smoked turkey and provolone. Layer the arugula. Before placing the other slice on top, cover it with grainy mustard.
  3. Gently press down firmly.
  4. Wrap in parchment paper, then cover tightly in foil. Refrigerate until ready to serve. When ready to serve, slice to desired sandwich size along seam lines and serve at room temperature.

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