Gourmet Focaccia Sandwich with Balsamic Glaze Recipe
Introduction
This gourmet focaccia sandwich combines crispy bacon, peppery arugula, and a rich balsamic glaze for a perfect balance of flavors and textures. Quick to assemble and bursting with fresh ingredients, it makes an impressive yet easy meal for two.
Ingredients
- 1 large loaf artisan focaccia bread (bought or baked)
- 1/4 cup extra virgin olive oil (for brushing bread)
- 8-10 slices thick-cut bacon (high-quality)
- 2 cups fresh baby arugula (washed and dried completely)
- A pinch flaky sea salt (for arugula)
- A pinch fresh black pepper (for arugula)
- 1/2 tsp extra virgin olive oil (for arugula)
- 1/4 cup thick store-bought balsamic glaze (or homemade reduction)
- A pinch extra flaky sea salt (for dusting finished sandwich)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the thick-cut bacon in a single layer and bake for 10-12 minutes until perfectly crispy, turning once. Drain the bacon on a paper towel-lined plate.
- Step 2: Wash and completely dry the baby arugula. In a mixing bowl, toss the arugula with 1/2 teaspoon of olive oil and a pinch of salt and pepper.
- Step 3: Using a sharp serrated knife, cut the focaccia loaf horizontally. Brush both cut sides with extra virgin olive oil and broil on high for 1-2 minutes until they turn deeply golden.
- Step 4: To assemble, spread a thin layer of balsamic glaze on the bottom half of the focaccia. Layer with crispy bacon, then top with the dressed arugula. Drizzle the balsamic glaze generously over the fillings and the top focaccia half. Close the sandwich firmly.
- Step 5: Dust the entire sandwich with flaky sea salt. Optionally, garnish with a fresh rosemary sprig and sliced cherry tomatoes. Serve immediately for the best taste and texture.
Tips & Variations
- For extra flavor, try adding a slice of sharp cheddar or provolone cheese before layering the bacon.
- Make your own balsamic reduction by simmering balsamic vinegar until thickened if you prefer a homemade touch.
- Use turkey bacon or vegetarian bacon alternatives for a lighter or meat-free sandwich.
- Ensure the arugula is completely dry to prevent the sandwich from getting soggy.
Storage
Store any leftover sandwich wrapped tightly in plastic wrap or foil in the refrigerator for up to 1 day. To reheat, lightly toast the sandwich in a skillet or oven to regain crispness, but avoid microwaving as it can make the bread soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sandwich vegetarian?
Yes, simply replace the bacon with grilled vegetables or a plant-based bacon alternative to keep the flavors rich while accommodating a vegetarian diet.
How do I make a homemade balsamic glaze?
Simmer 1 cup of balsamic vinegar over medium heat until it reduces to about 1/4 cup and becomes syrupy. Allow it to cool before using as a glaze.
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Gourmet Focaccia Sandwich with Balsamic Glaze Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
This Gourmet Focaccia Sandwich with Balsamic Glaze is a delightful combination of crispy bacon, fresh baby arugula, and a rich, tangy balsamic glaze layered between toasted artisan focaccia bread. It’s a perfect blend of savory and fresh flavors with a beautiful texture contrast, ideal for a quick but elegant lunch or light dinner.
Ingredients
Bread and Olive Oil
- 1 large loaf artisan Focaccia bread (bought or baked)
- 1/4 cup extra virgin olive oil (for brushing bread)
Bacon
- 8–10 slices thick-cut bacon (high-quality)
Arugula Salad
- 2 cups fresh baby arugula (washed and dried completely)
- 1/2 tsp extra virgin olive oil (for arugula)
- A pinch flaky sea salt (for arugula)
- A pinch fresh black pepper (for arugula)
Finishing Touches
- 1/4 cup thick store-bought balsamic glaze (or homemade reduction)
- A pinch extra flaky sea salt (for dusting finished sandwich)
- Optional garnish: fresh rosemary sprig and sliced cherry tomato
Instructions
- Prepare bacon: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange thick-cut bacon in a single layer and bake for 10-12 minutes until perfectly crispy, turning once. Drain on a paper towel-lined plate to remove excess fat.
- Dress arugula: Wash and completely dry the baby arugula. In a mixing bowl, toss the arugula with 1/2 teaspoon of extra virgin olive oil and a pinch of flaky sea salt and freshly ground black pepper to enhance its fresh peppery flavor.
- Toast focaccia: Using a sharp serrated knife, cut the focaccia loaf horizontally. Brush both cut sides evenly with extra virgin olive oil. Place under the broiler on high for 1-2 minutes, watching carefully until the bread develops a deep golden color and is toasted but not burnt.
- Assemble sandwich: Spread a thin layer of balsamic glaze on the bottom half of the focaccia. Layer with the crispy bacon slices followed by the dressed arugula. Drizzle additional balsamic glaze generously over the fillings and on the inside of the top focaccia half. Close the sandwich firmly.
- Finish and serve: Dust the entire sandwich lightly with flaky sea salt to enhance flavors. Garnish with a fresh rosemary sprig and sliced cherry tomato if desired. Slice and serve immediately to enjoy the contrasting textures and vibrant flavors.
Notes
- Make sure the arugula is completely dry before tossing to prevent soggy bread.
- Monitor bacon closely during baking to achieve your preferred crispness without burning.
- Broil the focaccia carefully as it can quickly go from toasted to burnt.
- For a homemade balsamic glaze, simmer balsamic vinegar until it thickens to a syrup consistency.
- Serve the sandwich immediately after assembling to maintain bread texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Italian
Keywords: Gourmet focaccia sandwich, balsamic glaze sandwich, crispy bacon sandwich, arugula sandwich, Italian sandwich, easy lunch recipe
