Salami and artichoke focaccia sandwich with red pepper tapenade

Name: Salami and artichoke focaccia sandwich with red pepper tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings

Posted: 10/08/2025Updated: 15/08/2025

Salami and artichoke focaccia sandwich with a smoky red pepper tapenade, rocket salad, and mozzarella.

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Preparation: 15 minutesCooking: 30 minutes

Ingredients

Adjust servingsServings

Red pepper tapenade

2 medium Red bell pepper
2 cloves Garlic
25 grams Blanched almonds
1 tablespoon Tomato purée
1 teaspoon Capers
1 handful Fresh parsley
1 tablespoon Lemon juice
0.5 teaspoon Dried oregano
2.5 tablespoons Extra virgin olive oil
Salt, to taste
Ground black pepper, to taste

Assembly

Focaccia
250 grams Milano salami
150 grams Marinated artichoke hearts
60 grams Rocket
0.5 small Red onion
150 grams Green olives, pitted
250 grams Mozzarella
1 teaspoon Extra virgin olive oil
0.5 teaspoon Balsamic vinegar
Salt, to taste
Ground black pepper, to taste

Instructions

Red pepper tapenade

Roast the peppers under a hot grill, turning until skins are charred all over. Place in a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop.
Blend the roasted peppers, tomato purée, capers, garlic, parsley, olive oil, lemon juice, and oregano until smooth but still slightly textured. Adjust seasoning with salt and pepper.

Assembly

Thinly julienne the red onion and add to a bowl with the rocket and green olives cut in half. Mix in the balsamic vinegar and olive oil with salt and ground black pepper.
Cut the focaccia into 4 pieces and slice in half.
Evenly spread a layer of red pepper tapenade across the bottom of each sandwich followed by a layer of sliced mozzarella.
Slice the artichoke hearts into thinner pieces and place on top of the mozzarella. Follow by adding the rocket salad.
Place the Milano salami evenly on top of each sandwich and complete the sandwich.

My notes

Alternative ingredients

Instead of milano salami, opt for prosciutto, coppa or spicy soppressata. Slices of chicken breast or porchetta also work well.
Fresh burrata, provolone or grated Pecorino Romano can replace or be used with mozzarella.
Cashews are an alternative to blanches almonds.
For the salad, any variation can work. For example: baby spinach or watercress instead of rocket. Adding roasted red peppers and sun-dried tomatoes.

Storage instructions

Best eaten fresh — ideally within a few hours of making.

If you must store the assembled sandwich, wrap tightly in parchment paper or cling film, then place in an airtight container in the fridge. Consume within 24 hours for best texture; after that, the focaccia may get soggy and salad wilt. Avoid freezing the fully assembled sandwich.

Focaccia: Store in an airtight container or sealed plastic bag at room temperature for up to 2 days. For longer storage, freeze sliced focaccia wrapped tightly, then thaw at room temperature before use.

Red Pepper Tapenade: Keep in a small airtight jar in the fridge for up to 5 days. Stir before using; drizzle a little olive oil on top to preserve freshness.

Re-heating instructions

If you want warm focaccia, lightly toast or heat in a 180°C oven for 3–5 minutes before assembling.

Nutrition and dietary facts

Per serving:Calories: 698kcal (31%), Protein: 31g (52%), Fat: 39.8g (50%), Saturated fat: 12g (80%), Carbohydrates: 46g (17%), Sugars: 5g (20%), Fibre: 4g (13%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.