Focaccia sandwich (assembly)
Prosciutto, Mozzarella & Arugula Focaccia Sandwich
Salty-sweet prosciutto di Parma, creamy fresh mozzarella, and a peppery tangle of arugula on olive-oil-brushed focaccia — the Italian deli sandwich, done simply.
- Total
- 15 min
- Hands-on
- 15 min
- Hydration
- 75%
- Skill
- beginner
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Layer thinly sliced prosciutto with fresh mozzarella or stracciatella and lemon-dressed arugula on split, olive-oil-brushed focaccia. Serve right away. Bake or buy the focaccia base first (see our classic focaccia).
Why this works
Prosciutto is salty and fatty, so it needs a fresh, milky cheese and an acidic green to balance it — arugula dressed with lemon does both. Draping the prosciutto in loose folds keeps the bite tender, and dressing the arugula rather than the sandwich stops the crumb from going soggy while still seasoning the leaves.
The schedule
~15m hands-on of 15m total · same day
- Mix & fold · 15m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Dress the arugula
In a bowl, toss the arugula with a squeeze of lemon, a little olive oil, and a pinch of salt just before assembling.
Look for: The leaves should glisten lightly, not sit in a puddle — dress it just to coat.
- 2
Ready the focaccia
If baking your own, follow our classic focaccia and let it cool to just warm. Cut the slab into 4 pieces, split each horizontally, and brush the cut sides lightly with olive oil.
Look for: Warm bread softens the prosciutto fat pleasantly; the oil should gloss, not soak, the crumb.
- 3
Layer the cheese and ham
Lay the mozzarella (or spoon the stracciatella) on the bottom halves, season with pepper, then drape the prosciutto over in loose folds and ruffles.
Look for: Folded prosciutto looks like soft waves and eats far lighter than flat stacks.
- 4
Add greens and close
Pile the dressed arugula on top, set the focaccia lids on, and press gently.
Look for: The arugula should mound up and just compress when you set the top on.
- 5
Serve
Serve immediately while the arugula is crisp and the focaccia is warm.
Look for: Best within minutes — dressed arugula wilts if it sits.
What good looks like
- Crumb: Soft, open focaccia crumb against silky ham and fresh greens.
- Crust: Oil-glossed focaccia top and base.
- Height: A generous, leafy panino.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Wilted, watery greens | Arugula dressed too early or too heavily | Dress it lightly and only just before assembling. |
| Sandwich eats heavy and salty | Prosciutto stacked flat and thick | Use paper-thin slices, fold them loosely, and lean on the arugula and lemon to balance. |
Storing & reheating
Storage: Assemble to order. Keep components separate if packing ahead; add dressed arugula last.
Contains wheat/gluten and dairy.
Tools & ingredients for this focaccia
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Core pantry
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
- Flaky finishing salt (opens Amazon) ↗ — For the crunchy finish.
Required pan & tools
- Serrated bread knife (opens Amazon) ↗ — Splits focaccia for sandwiches and slices the crust cleanly without crushing the crumb.
Fresh — buy local
- Baked focaccia (opens Amazon) ↗ — A common item; buy fresh or from your pantry.
- Meat / seafood (opens Amazon) ↗ — From a butcher or deli; pre-cook before topping.
- Cheese (opens Amazon) ↗ — Buy fresh from a good cheese counter or deli.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- Mozzarella or stracciatella?
- Both work — sliced fresh mozzarella is tidier and holds its shape, while stracciatella is looser and creamier. Use whichever you prefer.
- Can I add balsamic?
- A few drops of balsamic glaze pairs well with prosciutto and arugula; keep it light so it doesn’t overwhelm the ham.
Keep baking
In these collections
Source: https://www.focacciarecipe.com/recipes/prosciutto-arugula-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.