Pesto Focaccia Sandwich
Elevate your lunch game with this vibrant and flavor-packed Pesto Focaccia Sandwich! Featuring layers of roasted zucchini, eggplant, and smoky red bell peppers, this vegetarian delight is spread with fresh, herbaceous pesto and topped with creamy mozzarella cheese and peppery arugula. All of these delicious ingredients are nestled between slices of soft, golden focaccia bread for the perfect balance of textures and flavors. Easy to make in just 40 minutes, this recipe is ideal for meal prepping, picnics, or a gourmet lunch at home. Whether enjoyed warm or cold, this sandwich is a satisfying and wholesome option that’s bursting with Mediterranean-inspired goodness.
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Recipe Information
Ingredients
- 1 loaf Focaccia bread
- 0.5 cup Fresh pesto
- 2 medium Roasted red bell peppers
- 1 medium Zucchini
- 0.5 large Eggplant
- 2 tablespoons Olive oil
- 8 ounces Mozzarella cheese
- 2 cups Arugula
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat the oven to 400°F (200°C).
Slice the zucchini and eggplant into 1/4-inch thick rounds and place them on a baking sheet along with the whole red bell peppers.
Drizzle the vegetables with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 15-20 minutes, flipping the zucchini and eggplant halfway through. Remove the bell peppers when their skins are blistered and charred.
Once the bell peppers are cool enough to handle, peel off the charred skin, remove the seeds, and slice them into strips.
Slice the focaccia loaf horizontally into two equal halves.
Spread the fresh pesto evenly over the cut sides of both halves of the focaccia bread.
Layer the roasted vegetables (zucchini, eggplant, and bell peppers) evenly over the bottom half of the focaccia.
Add slices of mozzarella cheese on top of the roasted vegetables.
Top the mozzarella with a generous handful of fresh arugula.
Place the top half of the focaccia bread over the arugula to assemble the sandwich.
Slice the focaccia sandwich into four equal pieces and serve immediately or wrap tightly for later.
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 6426 mg | 279% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 48.3 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1740 mg | 134% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3350 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
