Crispy Focaccia Italian Sandwich With Eggplant, Burrata, and Pesto Mayo

INTRODUCTION

There is something deeply satisfying about a really good sandwich. Not the rushed kind you throw together because you are hungry, but the kind you build intentionally. Toasted bread. Layers that make sense. Textures that contrast. Flavors that hit in waves instead of all at once.

This sandwich is exactly that.

It starts with roasted tomato and parmesan focaccia, baked until crisp on the outside but still soft in the middle. From there, every layer is deliberate. Bright lemony arugula. Creamy pesto mayo. Rich eggplant sauce. Juicy tomatoes seasoned properly. Salty Italian meats. Cool, fresh burrata. A final drizzle of balsamic glaze to tie everything together.

This is not a deli sandwich you eat standing over the counter. This is a sit down sandwich. A cut in half sandwich. A napkin required sandwich.

It feels Italian inspired without being heavy. It is bold without being overwhelming. And most importantly, it is balanced. Every ingredient has a reason to be there.

This is the kind of sandwich you make when you want something impressive but still approachable. When you want layers, not chaos. When you want a sandwich that eats like a composed dish rather than a pile of ingredients.

WHY THIS SANDWICH WORKS

At first glance, this sandwich looks indulgent. Focaccia, meats, burrata, pesto, balsamic. But what makes it work is restraint and balance.

The bread is toasted so it can hold everything without getting soggy. The greens are lightly dressed, not drowned. The sauces are spread thinly but strategically. The burrata is rich, but it is cooled and offset by acid from tomatoes and balsamic glaze.

There is crunch from the bread. Creaminess from the burrata. Salt from the meats. Freshness from the arugula. Sweet acidity from the tomatoes and balsamic.

Nothing is competing. Everything is layered in a way that lets you taste each element.

INGREDIENTS OVERVIEW

This sandwich is built from components that are strong on their own, but even better together.

• Roasted tomato and parmesan focaccia provides structure and flavor.
• Arugula brings bitterness and freshness.
• Lemon juice and olive oil brighten the greens.
• Basil pesto mixed with mayo adds richness and herbal depth.
• Eggplant sauce adds savory body and moisture.
• Fresh tomatoes add juiciness and acidity.
• Prosciutto, capicola, and salami bring salt and spice.
• Burrata adds creaminess and contrast.
• Balsamic glaze ties everything together with sweetness and tang.

Each ingredient plays a specific role. If you remove one, you feel it.

STEP BY STEP: HOW TO BUILD THE PERFECT SANDWICH

CRISP THE FOCACCIA

Start by slicing your roasted tomato and parmesan focaccia in half horizontally.

Lightly spray or brush the cut sides with oil.

Place the bread cut side up on a baking sheet and bake at 400 degrees until crisp and lightly golden. This usually takes about 8 to 10 minutes depending on thickness.

The goal is a sturdy, toasted interior that can hold sauces without becoming soggy.

Remove from the oven and let cool slightly.

DRESS THE ARUGULA

In a small bowl, add fresh arugula.

Drizzle with a small amount of olive oil and fresh lemon juice.

Season with black pepper and toss gently.

The arugula should be lightly coated, not weighed down. This layer adds brightness and cuts through the richness of the meats and cheese.

MAKE THE PESTO MAYO

In a small bowl, mix basil pesto with mayonnaise.

The mayo softens the intensity of the pesto and makes it more spreadable while still keeping that fresh basil flavor.

Spread this mixture on one side of the toasted focaccia.

ADD THE EGGPLANT SAUCE

On the opposite side of the bread, spread a layer of eggplant sauce.

This adds depth and moisture and acts as a savory anchor for the sandwich.

SEASON THE TOMATOES

Layer sliced tomatoes on top of the pesto mayo side.

Season the tomatoes with salt, black pepper, and a light sprinkle of garlic powder.

This step matters. Seasoning the tomatoes ensures they contribute flavor rather than just moisture.

LAYER THE MEATS

On top of the tomatoes, layer the prosciutto, capicola, and salami.

Do not pack them down tightly. Let them fold naturally so there is air between the layers. This keeps the sandwich from feeling dense.

Each meat brings something different. Prosciutto is delicate and salty. Capicola adds spice. Salami adds richness.

ADD THE BURRATA

Tear or slice the burrata and place it over the meats.

Drizzle balsamic glaze directly over the burrata.

The glaze adds sweetness and acidity that balances the richness of the cheese.

FINISH WITH ARUGULA AND CLOSE

Add the dressed arugula on top of the burrata.

Drizzle a little more balsamic glaze if desired.

Place the top slice of focaccia over everything and gently press down.

Slice the sandwich in half and serve.

TEXTURE AND FLAVOR DEEP DIVE

This sandwich works because of contrast.

• The bread is crisp but still soft.
• The burrata is creamy and cool.
• The meats are salty and savory.
• The arugula is peppery and fresh.
• The tomatoes are juicy and acidic.
• The sauces are rich but controlled.

Every bite gives you crunch, creaminess, salt, acid, and freshness all at once.

WHY TOASTING THE BREAD MATTERS

Toasting the focaccia is not optional.

Without it, the sandwich would collapse under the weight of the sauces and cheese. The toasted surface creates a barrier that protects the crumb and gives the sandwich structure.

It also adds flavor. The roasted tomato and parmesan in the bread become more pronounced once toasted.

WHY MIXING PESTO WITH MAYO IS THE MOVE

Straight pesto can be overpowering and oily. Mixing it with mayo smooths it out and creates a sauce that spreads evenly without soaking into the bread.

It also helps the pesto cling to the tomatoes and meats rather than sliding around.

THE ROLE OF EGGPLANT SAUCE

Eggplant sauce adds umami and depth. It brings a savory, almost meaty quality that complements the cured meats without competing with them.

It also adds moisture to the sandwich without making it greasy.

BALANCE THROUGH ACID

This sandwich relies heavily on acid to stay balanced.

• Lemon juice in the arugula.
• Tomatoes seasoned properly.
• Balsamic glaze drizzled strategically.

Without these elements, the sandwich would feel heavy. With them, it feels complete.

SUBSTITUTIONS AND VARIATIONS

This sandwich is flexible.

• Swap burrata for fresh mozzarella.
• Use grilled eggplant instead of eggplant sauce.
• Add roasted red peppers for sweetness.
• Use ciabatta if focaccia is unavailable.
• Make it vegetarian by skipping the meats and adding more eggplant and tomatoes.
• Add chili flakes for heat.

The structure stays the same. The flavors shift based on preference.

SERVING IDEAS

Serve this sandwich with:

• A simple green salad.
• Chips or roasted potatoes.
• Marinated olives.
• A light pasta salad.

It also works beautifully cut into smaller portions for sharing.

MAKE AHEAD TIPS

You can prep components ahead of time.

• Toast the bread earlier and reheat briefly.
• Mix pesto mayo in advance.
• Wash and dry arugula ahead of time.
• Slice meats and store chilled.

Assemble right before serving for best texture.

BEHIND THE SCENES: WHY THIS SANDWICH EXISTS

This sandwich came from wanting something that felt indulgent but still fresh. Something layered but not messy. Something that felt restaurant worthy but doable at home.

It is inspired by Italian flavors but built for real life. No complicated steps. No specialty equipment. Just good ingredients assembled thoughtfully.

FINAL THOUGHTS

A great sandwich is about intention. It is about knowing when to add and when to stop. This one hits that balance.

Crispy bread. Fresh greens. Creamy cheese. Savory meats. Bright acid. Rich sauces.

It is satisfying without being heavy. Impressive without being complicated. And once you make it, you will think about it again.

You have to try this one.