Chef Selina Progar looked to her childhood idol Martha Stewart to make her Martha Stewart-Inspired Focaccia. Looking at the glorious results, it just makes sense to build delicious sandwiches with that homemade bread.
Selina Progar reminisces about watching Martha Stewart’s cooking shows growing up, admiring her bustling productivity and attention to detail. She says these viewing experiences, as well as poring over the wonderful Martha Stewart Living magazine, were important steps on her journey to becoming a food industry professional.
Focaccia makes a wonderful base for the best lunch or picnic sandwiches. Its butteriness and crispness combine beautifully with elements like herbed cream cheese, salmon, cornichons, prosciutto, cucumbers, and lemon ricotta. You can even use these Martha Stewart-Inspired Focaccia Sandwiches recipes as a starting point before adding on your own favorites like banana peppers, spinach, or balsamic dressing.
How to Rehydrate and Reheat Focaccia for These Sandwiches
Did you happen to make your focaccia using our Martha Stewart-inspired recipe a few days ago and now want to use it for your sandwiches? Good news is that it is super simple to reheat this homemade bread and bring it back to life. Simply run your loaf of focaccia lightly underneath water to bring moisture back into the fluffy inside of the bread and also help crisp the outside. Then, place on a baking sheet and bake in the oven at 350 degrees for around 8 to 10 minutes.
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Cream Cheese and Salmon Focaccia Sandwiches
Description
A mix of creamy and salty makes the perfect sandwich.
Ingredients
- Herbed cream cheese
- Smoked salmon
- Sliced green onions
- Caviar or roe
- Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24
For the herbed cream cheese:
- 1 packet cream cheese
- 2 tbsp finely chopped herbs like thyme and rosemary
- 1 whole lemon, zested and juiced
- Pinch of salt
Instructions
- Assemble sandwich as desired.
For the herbed cream cheese:
- Combine all ingredients and mix until smooth.
Prosciutto and Cornichon Focaccia Sandwiches
Description
A sandwich that’s a little bit Italian and a little bit French!
Ingredients
- Prosciutto
- Cornichons
- Finely shaved pecorino toscano
- Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24
Instructions
- Assemble sandwich as desired.
Ham and Cornichon Focaccia Sandwiches
Description
Don’t leave out the dijon mustard: its gentle spice and hint of acid help bring this lunch sandwich to life.
Ingredients
- Dijon or grain mustard
- Ham
- Cornichons
- Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24
Instructions
- Assemble sandwich as desired.
Salami and Cucumber Focaccia Sandwiches
Description
The crunch of the cucumber with the creaminess of real butter and the delicious umami of salami has your next lunch covered.
Ingredients
- Italian salami such as di parma, coppa, capicola, or guanciale, mixed or matched according to your preferences
- High fat butter like Pulgar or Amish roll butter
- Thinly sliced cucumbers
- Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24
Instructions
Assemble sandwich as desired with a generous spread of butter on the bottom.
Lemon Ricotta and Cucumber Focaccia Sandwiches
Description
The lemon ricotta creates a fresh and brightly flavored sandwich.
Ingredients
- Lemon ricotta
- Slice cucumbers
- Parsley
- Fresh lemon
For the lemon ricotta:
- 8 oz ricotta
- 1 lemon zest
- Hardy pinch of salt
Instructions
- Assemble sandwich as desired.
For the lemon ricotta:
- Mix until smooth.
Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes
Apple Crostata with Cheddar Cheese Crust
Recipe by Selina Progar
Photography by Dave Bryce
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