Introducing this delectable Roasted Potato Focaccia Sandwich—a delightful vegetarian recipe that's not only incredibly easy to prepare but also perfect for a satisfying lunch or meal prep. This sandwich takes the classic focaccia to new heights, featuring layers of spiced roasted potatoes, fresh greens, tomatoes, and velvety whipped cottage cheese. The beauty of this dish lies in its versatility—you can customize it with your favorite type of focaccia bread, allowing you to create a personalized masterpiece that suits your taste buds perfectly.

With the warm, earthy flavors of roasted potatoes, the crisp freshness of greens, and the creamy richness of whipped cottage cheese, each bite is a harmonious blend of textures and tastes. Whether you're looking for a quick lunch option or planning ahead for a week of delicious, homemade sandwiches, my Roasted Potato Focaccia Sandwich is sure to become a favorite in your repertoire. The balsamic vinegar and pesto give it the flavor balance and together its a must try!

Happy Cooking!

Servings: 4-6 servings

Prep Time: 15-20 mins

Baking Time: 45-50 mins

Total Time: 1-1.5 hours

Ingredients: 

Roasted Potatoes:

• 1-1.25 lb baby potatoes or gold potatoes cut into small pieces

• 2-3 tbsp olive oil; I used garlic olive oil

• 1-2 rosemary stems

• 2-3 cloves of garlic minced; optional if you use garlic olive oil

• 1 tsp salt as per taste

• 1 tbsp everything bagel seasoning

• 1 tsp chili flakes

• 1 tsp paprika

• 1/2 tsp oregano

• 1/2 tsp dried basil

• 1/4 tsp black pepper

Whipped cottage cheese: 

• 1 cup cottage cheese; I used low-fat

• salt as per taste

• 1/4 tsp pepper

• 1/2 tbsp honey, I used spicy honey

• 1/8 tsp nutmeg powder

Assembly:

• 15-18 oz focaccia

• 1-2 slicing tomato cut into thin slices

• 2-4 oz greens; I used a mix of spinach and arugula

• 1/4-1/3 cup pesto

Directions: 

1. Preheat oven to 420F.

2. Put a saucepan with water to boil with a lot of salt (about 1 -1.5 tbsp). When the water comes to a boil, add the potatoes and let them boil till fork-tender. Drain the potatoes well.

3. In an oven-safe bowl add the potatoes with olive, garlic, and rosemary. Give them a toss so that all the potatoes are coated well.

4. Roast it in the oven for 35 minutes, giving it a toss midway. The potatoes should be cooked through and crispy.

5. Once out of the oven add all the other seasonings and spices. Bake for another 7-10 minutes and the potatoes are ready.

6. Whipped cottage cheese: In a bowl add cottage cheese, honey, salt, pepper, and nutmeg. Whip till it is combined and creamy. Keep it aside.

7. Slice the focaccia horizontally and bake in the oven till warm and slightly crispy. I used a store-bought focaccia that had heating directions so I followed that.

8. Assemble:

   • On the top side of the bread, spread a thin layer of pesto.

   • On the bottom side of the bread, spread whipped cottage cheese.

   • Place the tomato over it.

   • Then top with the roasted potatoes.

   • Top with arugula or spinach and then drizzle balsamic vinegar over it.

   • Sandwich the two sides together, slice as you want, and serve!

9. Serve warm with your favorite sides like fries, chips, pickles, and more!

Notes/Tips:

• You can roast the potatoes from before and keep them. Warm it up in the oven for 5-6 mins at a lower temperature to heat it up.

• You can make it with any focaccia. Here are my favorite pairings:

  • I used caramelized onion focaccia. If you use any other flavor I like to caramelize onions and layer it in the sandwich. To caramelize onions- cook on low heat with some oil or butter till they caramelize. It can take 20-25 mins. Add some salt and pepper to it.

  • Other flavors I liked- rosemary, olive, cheese, tomato.

• If you want to use homemade pesto click here for the recipe.

• You can use ricotta if you want instead of cottage cheese.