This handheld capitalizes on the current focaccia sandwich craze, proving its rightful place as a carrier and not just a table bread. “The texture of focaccia is the perfect driver for an Italian sandwich,” Lee says. “The olive oil-enriched dough is amazing. Plus, there’s a contrast in textures—it’s crispy on the outside, while tender in the middle. And that makes it the perfect partner for Italian meats.” Using La Brea Bakery Focaccia, the chef spreads ricotta on the bottom of each bread half and grinds pepper on top. Slices of mortadella are piled high, topped with basil pesto and garnished with pistachios and oil.
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