Prosciutto and Salami Sandwich the Favoloso Panino Inspired Recipe


Total time4 hours


Dreaming of strolling through the sun-soaked streets of Tuscany? Bring a taste of Italian magic to your home with our Prosciutto and Salami Sandwich with Artichoke Parmesan Cream and Spinach! This sandwich is a true Italian delight, combining the savoury flavours of prosciutto and salami with the creamy richness of artichoke Parmesan cream, all nestled between slices of homemade focaccia.

For a truly authentic experience, our recipe includes instructions to make your focaccia from scratch. Trust us, the extra effort is worth it! But if you’re short on time, grab a loaf of your favourite focaccia from the bakery.

This sandwich is not only easy to make but also bursting with flavour. Perfect for a gourmet lunch. Pair it with a glass of Crisp Beer a Belgian Dubbel or Pilsner would slap. Listen to Italia Dance Music Vinyl for a real Sandwich Party.

Prosciutto and Salami Sandwich Recipe



For the Foccacia

  • 500 g Bread Flour
  • 350 g Water, Room Temp
  • 50 g Olive Oil , Virgin
  • 5 g Salt
  • 7 g Instant Dried Yeast

For the Artichoke Parmesan Cream

  • 1 cup Marinated Artichoke Hearts, Drained
  • 1/2 cup Parmisan Cheese , Grated
  • 1/4 cup Ricotta Cheese
  • 1 tbls Garlic, Minced
  • 1 tbls Lemon Juice
  • 1 tsp Salt

For the Sandwich

  • 1 Loaf Fresh Baked focaccia
  • 100 g Prosciutto, thinly sliced
  • 100 g Salami , thinly sliced
  • 1 handful Spinach leaves, Fresh
  • Artichoke Parmesan Cream



For the Focaccia

  • 1

    Prepare the Dough:

    In a large mixing bowl, combine 500g of bread flour, 7g Instant yeast and 2 tsp of salt.

    Make a well in the centre and pour in the 60ml of olive oil and room-temperature water. Mix until the ingredients are just combined and a shaggy dough forms. Cover the bowl and Let rest for 15 minutes 

  • 2

    First Stretch and Fold:

    After the rest, perform the first stretch and fold. With wet hands, grab one edge of the dough, stretch it upward, and fold it over itself to the opposite side. Rotate the bowl 90 degrees and repeat the process. Perform a total of 4 stretches and folds, rotating the bowl each time. Cover the bowl and let rest for 30 minutes.


  • 3

    Rest and Repeat:

     Repeat the stretch and fold process three more times, every 30 minutes. This will take about 2 hours in total.

  • 4

    Final Rest and Bulk Fermentation:

    After the final stretch and fold, cover the bowl and let the dough rest in a warm, draft-free place for 1-2 hours, or until doubled in size. At this point, you can also put the dough in the fridge to proof overnight. 

  • 5

    Shape the Dough:

    After the bulk fermentation, transfer the dough onto a well-oiled baking sheet or a large, well-oiled baking dish. Gently stretch and press the dough to fit the shape of the pan, making dimples all over the surface with your fingertips.

  • 6

    Preheat the Oven:

    Preheat your oven to 220°C (425°F).

  • 7

    Second Rise:

    Cover the dough with a damp cloth or plastic wrap, and let it rise for another 30-40 minutes until puffed up.


  • 8

    Prepare for Baking:

    Drizzle the top of the dough generously with olive oil and sprinkle with coarse sea salt.

    Add fresh rosemary or other herbs if desired.

  • 9

    Bake the Focaccia:

    Bake in the preheated oven, for 20-25 minutes, or until golden brown and the edges are crispy.

    Check halfway through and rotate the pan if necessary for even baking.

For the sandwich

  • 1

    Prepare the Artichoke Parmesan Cream:

    In a food processor, combine the marinated artichoke hearts, grated Parmesan cheese, ricotta, minced garlic, and lemon juice.

    Blend until smooth and creamy and set aside.

  • 2

    Assemble the Sandwich:

    Cut the focaccia loaf into 4 and horizontally to create a top and bottom piece.

    Drizzle a little olive oil on the cut sides of the focaccia and lightly toast them in a pan or under a broiler until golden brown.

  • 3

    Spread the Cream:

    Spread a generous layer of the artichoke Parmesan cream on both, the top and bottom halves of the toasted focaccia.

  • 4

    Layer the Ingredients:

    On the bottom half, layer the fresh spinach leaves, followed by the, thinly sliced prosciutto and salami.

  • 5

    Finish the Sandwich:

    Place the top half of the focaccia on the layered ingredients.

    Press down gently to hold everything together.



You can add, other toppings like roasted red peppers or sun-dried tomatoes for extra flavor.

For a warm sandwich, you can grill it in a panini press until the bread is crispy and the fillings are warm.

For a crispier crust for the Focaccia, you can preheat the baking sheet in the oven before placing the dough on it.

If Placing the dough in the fridge overnight let the dough come up to room temp before using. 




Saturated Fat10.5g

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