Focaccia Italian Style Sandwich

When you're over a friends house or at a block party, and the food gets catered, an Italian style sandwich is always the move. This is a very similar version, but done as a focaccia Italian style sandwich loaded with the classic Italian meats of mortadella, pepperoni, and genoa salami. Plus, this comes loaded with a generous slather of mayo and the BEST shallot and white wine vinaigrette you will ever have. Period.

Sandwiches are kind of my thing. I love diving into a stacked classic turkey club loaded with crispy bacon, or a ultra cheesy, grilled chicken caprese panini. Nothing, and I mean nothing, compares to a loaded italian deli style sandwich, especially when it's on a fresh parmesan and tomato focaccia.

TL; DR Summary - Italian Deli Sandwich

👩🏼‍🍳 Prep Level: Easy/Beginner
⏱️ Prep Time: 10 minutes
📖 Dietary Info: Nightshades (peppers), dairy, gluten
😋 Taste: Savory, tangy, slightly bitter, umami, creamy
💖 Why You'll Love: From beach trips with the family to game day in the man cave, this sandwich will knock the socks off of anyone who tries it. Easy to eat, perfect for small bites, and satisfies that craving for a hearty sando.
🍽️ Best Paired With: Round out this sandwich with a side of shaved Brussels sprouts with craisins, a refreshing watermelon frose, or as a sweet treat, my frozen mango yogurt popsicles.

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TL; DR Summary - Italian Deli Sandwich
Trusted Tips and Key Recipe Reminders
Make This a Meal Prep
The Main Ingredients
Recipe Swaps and Substitutes
How to assemble an Italian style deli sandwich on focaccia bread
Mistakes I've Made (so YOU don't have to!)
Italian Sandwich Focaccia FAQs
Check out these other delicious sandwich recipes
Focaccia Italian Style Sandwich

Trusted Tips and Key Recipe Reminders

When slicing the focaccia, remember to use a serrated bread knife so that you have more control over how the knife cuts through the bread.
Pat dry the roasted red peppers to alleviate any extra liquid in the sandwich.
Spread the shallot vinaigrette evenly across the cabbage for maximum flavor in each bite.

Make This a Meal Prep

You can easily make this ahead of time and cut into smaller sections then wrapped individually, or into quarters to take with you to work.
This sandwich is also kid-friendly and can be packed as a kids lunch (If there are nut allergies, swap the mortadella for traditional bologna) if your children have expansive tastebuds.
Due to the thickness of the focaccia, this holds up well when prepared ahead of time.

The Main Ingredients

Focaccia: Focaccia gives this sandwich that classic deli-style texture and soaks up all the flavorful toppings and dressing.
Mortadella, Pepperoni, Genoa Salami, and Provolone: This combination of Italian meats and cheese layers the sandwich with salty, savory flavor and gives it that authentic deli-style bite.
Roasted Red Peppers: Roasted red peppers add a slightly sweet, smoky flavor that balances the richness of the meats.
Mayonnaise: Mayonnaise adds creaminess and helps tie all the bold Italian flavors together.
Shallot Dressing: The combination of white wine vinegar, oregano, salt, pepper, sliced shallots, water, and olive oil adds brightness and tart flavor that cuts through the richness of the sandwich.

Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.

Recipe Swaps and Substitutes

You can easily swap in other types of deli meats including roast beef, proscuitto, capicola, other types of salami, traditional bologna, or even roast turkey.
Swap out the mayonnaise for an aioli or even a homemade nut free pesto for more savory flavor.
If you are entirely offended by the use of a focaccia (sorry not sorry...) you can use a standard hero or semolina bread, but honestly, give the focaccia a try. You can even swap for a gluten free option.

How to assemble an Italian style deli sandwich on focaccia bread

Step 1: Slice a large focaccia in half lengthwise and separate the top from the bottom. Taking a butter knife, spread the mayonnaise in an even layer on the bottom half of the focaccia bread, then add a layer of mortadella and pepperoni.

Step 2: On top of the pepperoni, add a layer of genoa salami and provolone cheese. Pat dry two large slices of roasted red pepper, then lay flat on top of the cheese.

Step 3: Sprinkle an even amount of the cabbage on top of the meats and cheese, then add a few spoonfuls of the shallot dressing on top of the cabbage. Add the top layer of the focaccia, then slice into quarters, and serve.

Mistakes I've Made (so YOU don't have to!)

Do NOT overload the sandwich with a ton of different ingredients and layers of meats and cheese and then slather it with the dressing. It will become incredibly messy and fall apart. I am speaking for experience.
Be mindful when adding the dressing. As I said earlier, use just enough to spread across the sandwich. You do not want a soggy bottom part of the focaccia. A little liquid is fine and expected, and you can also have some self control (maybe).
BE CAREFUL WITH A BREAD KNIFE. I will leave it at that. These knifes are sharp for a reason, so proceed with caution when cutting the focaccia in half.

Italian Sandwich Focaccia FAQs

What's the best way to store this sandwich in the fridge?

You can wrap in aluminum foil and store in the fridge for up to 3 days.

Can I heat this Italian sandwich?

I've thought about heating this sandwich to melt the cheese, and you can certainly do so. If you plan to heat this, tent the sandwich with aluminum foil without the top half of the focaccia to melt the provolone.

Do I need the shallot dressing? Can I use something else?

Should you prefer a different kind of dressing such as a standard Italian dressing or even simple oil and vinegar, go for it. My shallot dressing is optional, and it gives the entire sandwich a classic deli sandwich feel (and smell).