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    Pastrami Pesto Focaccia


    Nations Best® Pastrami and roasted or grilled vegetables partner perfectly with sandwiches, quiches and casseroles. This grilled sandwich is also excellent straight up on your favorite bread.


    • 4 focaccia sandwich rolls, split
    • 1/3 c pesto
    • 1 bunch (6 oz) spinach, stems trimmed, leaves washed and patted dry
    • 8 oz roasted eggplant slices
    • 8 oz roasted red bell peppers
    • 6 oz marinated artichoke hearts, drained and sliced
    • 12 oz thinly-sliced Nations Best® First Cut Pastrami
    • 8 oz feta cheese, sliced
    • Freshly-ground black pepper, to taste


    1. Preheat a sandwich press. Spread the bottoms of the focaccia rolls with the pesto. Top with the spinach, eggplant, roasted bell peppers, artichoke slices, pastrami and feta. Season with pepper and cover with the focaccia tops.
    2. Grill the sandwiches in a sandwich press until toasted and heated through, about 5 minutes. Cut in half and serve.