Savory Mini Focaccia Sammies

Savory Mini Focaccia Sammies

The other night, my wife and I were in the mood for some “grown-up” grilled cheese sandwiches — something more than just cheese in the sandwiches. So I looked at what I had on hand, and made a pretty simple set of savory grilled cheese sandwiches made on mini focaccia rolls I had bought from my local Nino Salvaggio market. Being as I’m in the midst of Meat Free May, I made my sandwich vegetarian, but I added some bacon for my wife’s sandwich so it was more like a B.L.T. with delicious melted cheese. Meat or not, these little sammies proved to be delightfully tasty, and were an instant hit with both my wife and I. And since it was technically a new(ish) recipe, I am taking the liberty of adding it to my 50 in 15 Challenge.


  • 8 mini focaccia rolls
  • 8 slices Gruyere cheese (halved)
  • 8 slices tomato (halved)
  • Baby spinach (a few leaves per sandwich)
  • Additional toppings (e.g. bacon, turkey, ham, etc.)
  • Olive oil
  • Balsamic vinegar


  1. Preheat oven to 400° F.
  2. Cut each focaccia roll in half and arrange on a baking sheet, cut-side down. Bake for 3-4 minutes or until very lightly toasted. Remove from the oven.
  3. Flip over each half of the focaccia roll so they are cut-side up. Drizzle each with olive oil and balsamic vinegar, then place Gruyere on each side of the roll. Bake for an additional 4-6 minutes, or until cheese is melted to your liking.
  4. Add tomato, spinach, and additional toppings to the bottom half of each roll, and place the top onto each sandwich, pressing lightly to ensure melted cheese bonds nicely to the fillings.


For a quick little meal, making a couple of these sammies for each person is quick and easy. There isn’t much special to note about this recipe — since it’s a sandwich, you can really add whatever ingredients you want, and in whatever quantities you want as well. However you end up making it, make sure you don’t skimp on the bread, and use some mini (or regular) focaccia rolls. They have much better flavor than plain bread, helping to make the end result that much more delicious. Also, feel free to experiment with different varieties of cheese. I like Gruyere for the recipe here, but there are many other cheeses out there that could pair better with different fillings.

Bon Appétit!


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