The Expert-Approved Rustic Italian Sandwich You Can Make In Under 5 Minutes

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Italians don't just do pizza and pasta well; they've got a reputation for making magic out of a few basic ingredients. Italian bread, meats, and cheeses come together mouthwateringly in sandwiches, especially those built on spongey focaccia, the country's famously herbaceous, olive oil-soaked bread. The genius of these rustic Italian sandwiches is in their simplicity. 

As Diego Puddu, culinary director at Eataly, told Chowhound when discussing the best breads for Italian sandwiches, "I really love focaccia because it can be enjoyable both fresh or un-toasted." His preferred pairing is similar to some celebrity chefs' favorite sandwiches, complete with paper-thin folds of prosciutto tucked between crisped slices of herby focaccia, a combo that feels like it's served at a lake-front Italian bistro, but requires less than five minutes to put together. 

While it may seem like a humble lunch, a focaccia sandwich reflects everything core to Italian food culture: restraint, emphasis on quality ingredients, and pride in tradition. Both focaccia and prosciutto are flavorful enough to make terrific snacks on their own, but together, they deliver complementary flavors and textures that don't overpower one another.

Puddu suggests toasting the focaccia until golden to unlock the full aroma and texture of the bread. Whether you use a standard toaster oven or invest in something fit for making gourmet sandwiches, like the affordable, non-stick Chefman Panini Press Grill, a bit of heat brings the focaccia to life. A press also adds that café-style finish that feels like something straight out of Milan, even if you're just working with leftovers in your kitchen.

A good focaccia sandwich is all about balance. Focaccia is sturdy enough to withstand a bunch of toppings, but too many can drown out the bread, which is half the attraction. The bread is rich, salty, and flavorful on its own, and we don't want to distract from perfection.

In the United States, we're used to piled-high sandwiches with multiple layers of meats, cheeses, veggies, and sauces. Traditional, rustic Italian sandwiches, on the other hand, tend to focus on quality over quantity. It's rare you'll find a sandwich with multiple types of meat or cheese. So, start with quality meat. Prosciutto is a classic, but don't be afraid to swap in salami, mortadella, or spicy capicola. Combining two types can add salty, savory contrast, but your long-lost Italian ancestors might shudder at the thought.

Creamy cheeses balance out the salty tang of Italian cured meats. Burrata, fresh mozzarella, or a swipe of ricotta bring richness, while provolone is a versatile staple — just make sure they're top-shelf options! 

For condiments, you don't need much. A drizzle of good olive oil and balsamic vinegar can be enough on their own. Grab a great store-bought pesto, or add some sweetness with sun-dried tomato pesto. Or, go rogue and add hot honey for some zing.

Finish with something fresh and traditionally rustic like arugula, tomato slices, or even peaches or figs when they're in season. They bring brightness and cut through the richness of the other ingredients, making each bite feel like Italian summer in a sandwich.