This focaccia sandwich layers warm bread with goat cheese, roasted red peppers, arugula, capers, and quick-pickled red onion. Build one large sandwich, then cut it into eight.

A Focaccia Sandwich to Feed a Crowd

My husband and I both come from big families, so I love a sandwich I can build once and cut into eight. I warm a large sheet of focaccia just enough to make the goat cheese easy to spread. Freshly baked focaccia is lovely here, but store-bought works, too.

Sweet roasted peppers, peppery arugula, briny capers, and red onion softened in vinegar give every bite a little of everything. Set this vegetarian focaccia sandwich out when friends come over, or make it for a simple dinner with a Mediterranean salad. Add a pitcher of mint lemonade and stay awhile.

Focaccia Sandwich Ingredients 

A large loaf of focaccia makes this a slab sandwich: one sandwich assembled on a whole sheet of bread and sliced into portions. Here’s what goes into the layers:

• Focaccia: I used a roughly 12-by-14-inch sheet of bread weighing about 2 pounds. Homemade rosemary and roasted garlic focaccia is wonderful, but a large store-bought loaf works well. If you can’t find focaccia, ciabatta is my next choice.
• Red onion, red wine vinegar, and kosher salt: A quick soak in vinegar softens the onion’s sharp bite. The vinegar left in the bowl adds a tangy finish that balances the creamy goat cheese.
• Then keep the olive-oil bullet’s mixing instruction.
• Chèvre: This soft, spreadable goat cheese adds a creamy, tangy layer. If you follow a strict vegetarian diet, check the cheese label for animal rennet.
• Roasted red peppers: Their gentle sweetness balances the cheese and peppery greens. Use jarred peppers or make roasted red peppers at home.
• Capers and arugula: Capers add little bursts of briny flavor; arugula brings a peppery bite. I especially like the contrast of the greens with the sweet peppers.
• Extra virgin olive oil and black pepper: Stir the oil and freshly cracked pepper into the remaining vinegar, then pour it over the greens. I like Early Harvest Greek olive oil for its peppery finish.

How to Make Focaccia Sandwiches

Quick-pickle the onion while the focaccia warms. Then build the sandwich on a cutting board and slice it for serving.

1. Warm the bread. Heat your oven to 350°F. Set the fully baked focaccia on a sheet pan and warm it for 10 to 15 minutes. The warm bread will make the goat cheese easier to spread.
2. Quick-pickle the onion. While the bread warms, thinly slice 1/2 small red onion. Toss it in a small bowl with 1 tablespoon red wine vinegar and 1/8 teaspoon kosher salt; set aside.
3. Split the focaccia. Transfer the warm bread to a cutting board. Slice it horizontally through the middle and lay both halves cut-side up.
4. Spread the cheese. Crumble 4 ounces chèvre over one cut side. Give it a moment to soften against the warm bread, then spread it with a knife.
5. Build the sandwich. Layer on 10 ounces roasted red pepper strips, 2 tablespoons capers, and 2 ounces arugula. Spoon the onion over the arugula; the greens help hold it in place above the slippery peppers.
6. Dress, slice, and serve. Stir 1 teaspoon olive oil and freshly cracked black pepper into the vinegar remaining in the onion bowl. Pour it over the arugula, add the top half of the focaccia, and cut the sandwich into eight pieces.

Tips for a Good Focaccia Sandwich

• Start with a large sheet of bread. A roughly 12-by-14-inch focaccia gives you room for the fillings and eight portions.
• Let the warm bread soften the chèvre. A brief pause after crumbling it over the bread makes it easier to spread without pulling at the focaccia.
• Layer the arugula above the peppers. It gives the pickled onion somewhere to settle and puts its peppery flavor in every bite.
• Give less-fresh bread a little more olive oil. If you’re using store-bought focaccia or bread that isn’t freshly baked, drizzle an additional tablespoon of olive oil over the arugula.

Make it Your Own 

I love the roasted peppers and arugula together, but there’s room to use what you have:

• Change the bread: Try ciabatta or a soft Italian loaf if you can’t find a large sheet of focaccia.
• Switch the vegetables: Add sliced cucumbers or crisp bell peppers. Spinach can stand in for arugula, though it won’t have the same peppery bite.
• Add something briny: Try pepperoncini, Kalamata olives, pickled turnips, or a little olive tapenade. For another vegetable-packed lunch, try the veggie sandwich with whipped feta.
• Change the cheese: Labneh makes a tangy spread, or you can layer in mozzarella instead.
• Add meat or fish: Sliced grilled chicken, prosciutto, or smoked salmon also pair well with these fillings.

What to Serve with Focaccia Sandwiches 

With teenagers coming in and out of the house, I appreciate a lunch that’s easy to divide and serve with whatever else is on the table. For a fuller meal, pair the sandwiches with balela salad or a bowl of sweet potato soup.

On a warm day, I’d set out watermelon salad with feta alongside the platter. If you want another sharp, crunchy bite, giardiniera works on the side or in the sandwich.

Make Ahead and Packing

For the best texture, assemble the sandwich close to serving time. If you’re preparing lunch for later, keep the cheese and other fillings refrigerated, then keep the finished sandwiches cold until it’s time to eat.

We take sandwiches on hikes and camping trips, but the goat cheese still needs to stay cold. Pack these in a cooler or insulated bag with ice packs to keep them at 40°F or below. If they aren’t kept cold, don’t leave them out for more than two hours, or one hour when the temperature is above 90°F.

More Veggie-Packed Sandwiches to Try

Roasted Vegetable Sandwich with Pesto and Ricotta

Chickpea Salad Sandwich with Fresh Veggies and Herbs

Grilled Cheese the Mediterranean Way

The Best Cucumber Sandwiches (No Cream Cheese!)