Italian Sandwich on Focaccia Bread

I gave this classic a Dacy-style remix using my homemade focaccia as the base and layering it with intention—from cured meats to my sweet + spicy pickled onions. While focaccia adds that rustic, pillowy texture, you can absolutely use a good Italian loaf or hero roll to make this sandwich your own

This sandwich hits all the notes: soft and crusty bread, creamy mayo, rich cured meats, briny onions, crisp greens, and that unmistakable hit of Dash of Dacy flavor. Perfect for lunch, a picnic, or slicing into for a crowd. It’s tradition, leveled up.

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Ingredients

For the Sandwich

• Focaccia bread, sliced horizontally or substitute with good-quality Italian bread or hero roll if preferred

• 2–3 tablespoons mayo

• ¼ lb ham

• ¼ lb salami

• ¼ lb pepperoni

• ¼ lb capicola

• ¼ lb mortadella

• 1 beefsteak tomato, sliced

• ½ cup fresh arugula or iceberg lettuce

• 2–3 slices provolone cheese

• ½ cup Sweet & Spicy Pickled Red Onions (see below)

• Olive oil or basil oil, for drizzling

• Dash of Dacy Salt & Pepper Blend (or similar)

• Dash of Dacy All of the Herb (or similar)

Optional Add-Ins or Sides

• Banana peppers

• Calabrian chiles

• Pickled pepperoncini peppers

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Method

1. Prep the Focaccia

Slice your focaccia horizontally to form a sandwich base. If you want a crispier texture, toast the inner sides lightly in a pan or oven.

2. Layer the Mayo

Spread mayo generously on both sides of the bread. This adds creaminess and helps anchor the layers.

3. Fold the Meats

Begin layering the cured meats, folding and fluffing each slice instead of laying them flat. This creates volume and that beautiful deli-style body. Stack in any order you prefer, but balance colors and textures.

Pro Tip: Folding the meats creates an airier bite and keeps the sandwich from becoming dense or flat. It’s all about the visual and the texture.

4. Add the Cheese + Tomatoes

Layer in the provolone slices. Add tomato slices next and season them with Dash of Dacy Salt & Pepper Blend. Don’t skip this step—it heightens the flavor.

5. Pickled Onion Brightness

Add your Sweet & Spicy Pickled Red Onions (or sub in raw red onion + a dash of red wine vinegar if needed). These add tang and heat that cut through the richness.

6. Leafy Greens + Final Seasoning

Top with fresh arugula or iceberg. Sprinkle with Dash of Dacy All of the Herb for that herby kiss. Drizzle with olive or basil oil to tie it all together.

7. Close & Slice

Place the top of the focaccia on your stacked masterpiece. Press down gently, slice, and serve.

Sweet & Spicy Pickled Red Onions

A tangy, vibrant topping that turns sandwiches, sliders, and more into craveable bites.

 

Ingredients

• 1 large red onion, thinly sliced

• 1 jalapeño, thinly sliced

• 2 habanero or Scotch bonnet peppers, halved (optional)

• 1 cup red wine vinegar or champagne vinegar

• 5 tbsp sugar

• 1½ tsp Dash of Dacy Salt & Pepper Blend (or similar)

• ½ tsp black peppercorns (optional)

• ½ tsp allspice berries (optional)

• Optional: thyme sprigs, 1 bay leaf

 

Method

1. Make the Brine

In a saucepan, bring vinegar, sugar, and salt & pepper to a simmer. Stir until sugar dissolves, then remove from heat.

2. Jar the Veggies

In a heatproof jar, layer in onions, jalapeños, and optional hot peppers. Add any aromatics (peppercorns, allspice, herbs).

3. Pickle It

Pour the warm brine over everything. Add a splash of water if needed to cover. Let sit at room temp or chill in the fridge for 1–2 hours before using.

Chef’s Notes

• Flavor Boost: These get better the longer they sit—prep ahead!

• Heat Control: Skip the habanero or remove seeds for less spice.

• Use On: Sandwiches, burgers, tacos, pulled meats, and more.

• Storage: Keeps in fridge for up to 2 weeks.

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Pro Tips

• Focaccia Upgrade: Want to really seal it in? Toast the sliced focaccia in a pan with a little olive oil before building.

• Make-Ahead Magic: Assemble and wrap tightly, then chill under weight for a muffuletta-style press.

• Party Perfect: Build a large sandwich, wrap in parchment and twine, then slice into triangles for a crowd.