The Best Focaccia Sandwich

Place the sliced tomatoes in a container with the olive oil, balsamic vinegar, fresh oregano, kosher salt, and freshly ground black pepper. Allow the tomatoes to marinate while you prepare the rest of the sandwich components.

In a large bowl, combine the romaine lettuce, red onion, cucumber, and pepperoncini.

In a small bowl, stir together the extra-virgin olive oil, red wine vinegar, mayonnaise, Dijon mustard, dried oregano, celery seed, garlic, and kosher salt until smooth. Pour the dressing over the salad and toss to coat.

Place your hand on top of the focaccia and use a serrated knife to cut it in half horizontally. Lift the top half of the bread off and set to the side. (keeping in mind that you’re using a half loaf Quick Focaccia Bread for 4 sandwiches, so you’ll slice the homemade bread lengthwise first). Layer the provolone slices across the bottom half, then basil leaves, then add the marinated tomatoes in an even layer. Pile the dressed chopped salad on top of the tomatoes, then place the top half of the focaccia over the salad. Slice into 4 large (or 8 small slider) sandwiches and serve immediately.

Important storage notes: This sandwich becomes soggy over time, so it’s important to eat right away. If you’re making this in advance, keep the salad and marinated tomatoes separate from the bread and add just before serving, or make a more classic meat and cheese sandwich with no chopped salad or tomatoes.