Viral Focaccia Sandwich

This Trader Joe's Viral Focaccia Sandwich features toasty tomato focaccia bread with layers of deli meat, arugula, burrata, bruschetta, balsamic glaze and pesto.

This sandwich is ultra savory and spicy. The tomato flavor on the focaccia really shines through in every bite.

I really loved this sandwich, but next time I make it I will skip the bomba peppers (they pack a punch of heat) and I will be adding a thin layer of fig jam for that sweet contrast.

It's a big sandwich, so it's perfect for sharing, picnics or a fun weekend lunch.

Ingredients

• Focaccia: I used Trader Joe's Roasted Tomato & Parmesan Focaccia. The tomato flavor is the star of this sandwich, but any focaccia or ciabatta works well here.
• Deli meat: Trader Joe's Italian deli meat sampler, I bought the spicy kind but you can use the one that is not spicy.
• Burrata: My favorite creamy cheese. It features a mozzarella outer shell with a creamy interior that balances the heat and the salty meats.
• Arugula: I love peppery arugula to cut through all the rich, creamy flavors.
• Pesto: Adds a nice pop of flavor and color and a layer of creaminess.
• Bruschetta: Trader Joe's Bruschetta Sauce adds fresh tomato, garlic and basil flavor. Drain off the extra oil so the bread doesn't get soggy.
• Bomba hot pepper sauce: Trader Joe's Italian Bomba Hot Pepper Sauce brings the heat. Use just a little, it is spicy!
• Balsamic glaze: A drizzle adds a little sweetness and tang.
• Olive oil and red wine vinegar: To toast the focaccia and to toss the arugula.
• Fig jam (optional): If you love a sweet and savory combination, add a thin layer. This is my must-add for next time.

How to make a Viral Focaccia Sandwich

Step 1: Toast the focaccia

Slice the focaccia in half horizontally. Drizzle the cut sides with olive oil and toast them a skillet until golden.

Lightly toasting the bread creates a sturdy surface for all the toppings and sauces.

Step 2: Toss and season the arugula

I always like to massage my arugula with the juice of half a lemon, a drizzle of olive oil and red wine vinegar and a pinch of salt.

Step 3: Add the spreads

Spread pesto on the bottom half of the focaccia.

Spread a thin layer of bomba sauce (or fig jam) on the top half and set it aside.

Step 4: Add layers

Start by layering the meats on top of the pesto.

Add the burrata teared into pieces and place them on top. Season the burrata with salt and pepper.

Spoon the drained bruschetta over the burrata and finish with a drizzle of balsamic glaze. Top with the arugula and the top half of the bread.

Step 5: Top, slice and serve

Top with the other half of the focaccia, press down gently and cut into 4 pieces with a serrated knife.

Ingredient substitutions

If you don't have tomato focaccia, any plain focaccia, ciabatta or sourdough bread works. Make sure to toast it.

If you don't have burrata, you can use fresh mozzarella and it will be equally delicious.

Not into spicy food? Skip the bomba sauce and use fig jam instead. You get a sweet contrast to the salty meats instead of the heat.

You can use your favorite deli meats here. Prosciutto, salami, ham or turkey all work well.

If you love burrata sandwiches, check out my Burrata and Prosciutto Sandwich and my Burrata, Fig and Prosciutto Sandwich.

Storage instructions

This sandwich is best when consumed fresh. If you have any leftovers, wrap them tightly or store them in an airtight container in the fridge for up to 1 day.

If eating leftovers, set the sandwich on the counter and allow it to come to room temperature for 10-15 minutes.

You can also turn the leftovers into a panini by cooking them on a sandwich press.