Pesto Focaccia Breakfast Sandwich Recipe
If you’re looking for a breakfast sandwich that feels a little fancy but comes together pretty effortlessly, this Pesto Focaccia Breakfast Sandwich Recipe is exactly what you need. The combination of herbaceous pesto, crispy bacon, creamy avocado, and melty sharp cheddar tucked inside soft, pillowy focaccia bread is pure morning magic. I mean, who says breakfast sandwiches have to be boring toasted bread and plain eggs?
I first made this for a lazy weekend brunch and was hooked instantly. It’s great when you want something satisfying yet fresh, and it’s surprisingly easy to customize. Plus, the homemade pesto adds a vibrant punch that you don’t get with usual sandwich spreads. Once you try this Pesto Focaccia Breakfast Sandwich Recipe, I bet it’ll become your go-to for those mornings when you want to treat yourself without spending all day in the kitchen.
Ingredients You’ll Need
Each ingredient in this Pesto Focaccia Breakfast Sandwich Recipe plays an essential role to give you a balance of flavors and textures. I like to use fresh, quality ingredients because they really shine here, especially in the pesto.
- Focaccia bread: Soft and airy, focaccia’s slightly chewy texture is perfect to hold all the sandwich fillings without getting soggy.
- Bacon strips: Cook until crisp for that satisfying crunch and smokiness that pairs with the creamy avocado and rich egg.
- Eggs: I prefer fried eggs with a runny yolk to add creaminess, but scrambled works well too.
- Butter: Used to cook the eggs, it adds a lovely richness.
- Sharp cheddar slices: Melted cheese adds tang and depth, making the sandwich more comforting.
- Avocado: Sliced fresh avocado adds creaminess and a little healthy fat.
- Tomato slices: They bring a refreshing juiciness that balances the sandwich beautifully.
- Basil leaves: The star of the pesto — fresh and fragrant basil is a must.
- Olive oil: Use good quality extra virgin olive oil for the pesto to maximize flavor.
- Garlic cloves: Adds a nice punch to the pesto.
- Parmesan cheese: Nutty, salty Parmesan rounds out the pesto perfectly.
- Pine nuts: They give texture and a subtle nuttiness to the pesto.
- Sea salt and pepper: Essential for seasoning both the pesto and the sandwich ingredients.
Variations
I love mixing things up with this Pesto Focaccia Breakfast Sandwich Recipe depending on what I have on hand or what mood I’m in. Feel free to swap out the bacon or cheese or even the bread — it’s all about making it your own.
- Vegetarian version: Skip bacon and add sautéed mushrooms or roasted red peppers for a delicious veggie twist.
- Different cheese: Try mozzarella or provolone for a milder melt, or pepper jack if you like a little heat.
- Egg style: Scrambled, poached, or even a soft-boiled egg can work beautifully here.
- Nut alternatives in pesto: I’ve used walnuts instead of pine nuts when I’m out, and it still tastes amazing.
- Gluten-free option: Use gluten-free focaccia or your favorite artisan gluten-free bread for a safe swap.
How to Make Pesto Focaccia Breakfast Sandwich Recipe
Step 1: Make Your Fresh Pesto
Start by blending basil leaves, olive oil, garlic, Parmesan, and pine nuts in a food processor until smooth. I like to stop and scrape the sides a few times to get an even blend. Season it with sea salt and pepper to taste, and you’ve got a bright, herbaceous spread that sets this sandwich apart. Making the pesto ahead of time also helps flavors meld better, so don’t hesitate to whip it up the night before.
Step 2: Cook the Bacon and Prepare the Eggs
Fry your bacon strips in a pan until they’re perfectly crispy. I always pat them dry on paper towels to keep them crisp. In the same pan, melt butter and cook the eggs just how you like them — fried with slightly runny yolks is my favorite here because the yolk seeps into the bread adding richness.
Step 3: Assemble the Sandwich
Slice your focaccia bread horizontally and spread a generous amount of pesto on both halves. Layer the bacon, eggs, cheddar slices, avocado, and tomato. If you want the cheddar extra melty, you can pop the assembled sandwich in a low oven or skillet briefly before serving. This step really makes the cheese gooey and ties everything together.
How to Serve Pesto Focaccia Breakfast Sandwich Recipe
Garnishes
I love topping mine with some fresh arugula or a sprinkle of extra Parmesan for a little peppery bite and a nice visual pop. A light drizzle of olive oil or a quick sprinkle of chili flakes can add an extra layer of flavor if you’re feeling adventurous.
Side Dishes
Serve your Pesto Focaccia Breakfast Sandwich Recipe with some simple mixed greens tossed in lemon vinaigrette or crispy roasted potatoes. Fresh fruit or a small bowl of yogurt with honey is also a lovely, light complement that balances out the richness.
Creative Ways to Present
For a brunch party, I’ve sliced the sandwich into small, slider-sized portions which make for great finger food. You can also skewer the sandwiches with a toothpick and add cherry tomatoes or olives on top for a fun, colorful garnish. Presentation-wise, focaccia’s beautiful dimpled surface makes the sandwich look rustic and super inviting.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (it’s rare in my house!), wrap the sandwich tightly in foil or plastic wrap and store in the fridge. I find the avocado holds up pretty well if you squeeze a little lemon juice on it before assembling, preventing browning. Eat within a day or two for best taste.
Freezing
Freezing works best if you separate the components: freeze the pesto in ice cube trays, store cooked bacon and cheese slices separately, and freeze the focaccia wrapped well. Then you can quickly assemble a fresh sandwich when you’re ready. I don’t usually freeze the avocado or egg because texture changes, but you can experiment if you want.
Reheating
Reheat the sandwich gently in a toaster oven or skillet so the focaccia crisps back up and the cheese melts nicely. Avoid the microwave if you can, as it tends to make the bread chewy and less appetizing. If reheating eggs from leftovers, adding a splash of water and covering the pan helps keep them moist.
FAQs
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Can I use store-bought pesto for this recipe?
Absolutely! While homemade pesto adds a fresh punch, high-quality store-bought pesto works well too and saves time. Just give it a quick taste to check for seasoning, and adjust salt or pepper as needed before spreading on the focaccia.
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What’s the best way to cook the eggs for this sandwich?
I personally love fried eggs with a runny yolk because it adds a richness that melds beautifully with the pesto and avocado. However, scrambled or even poached eggs work great if you prefer.
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Can I make the pesto ahead of time?
Yes! Making pesto a day or two in advance actually helps deepen the flavors. Store it in an airtight container in the fridge, and drizzle a little olive oil on top to prevent browning.
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Is focaccia essential, or can I use another bread?
While focaccia adds that wonderful texture and flavor, you can definitely swap in ciabatta, sourdough, or even a sturdy sandwich roll. Just pick a bread that holds up well to the fillings so your sandwich doesn’t get soggy.
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How can I keep the avocado from browning in the sandwich?
Squeeze a little lemon or lime juice on the avocado slices before adding them to the sandwich. Also, assembling the sandwich right before eating helps keep it fresh and green.
Final Thoughts
This Pesto Focaccia Breakfast Sandwich Recipe is one of those dishes I turn to when I want breakfast to feel a little extra special without fussing over complicated steps. It’s a perfect balance of fresh, savory, creamy, and crispy that hits every craving. I’m excited for you to give it a try and see how easily it becomes a beloved part of your breakfast routine — honestly, I think you’re going to love it as much as I do.
Print
Pesto Focaccia Breakfast Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 sandwich 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Description
This Pesto Focaccia Breakfast Sandwich combines savory bacon, creamy avocado, sharp cheddar, fresh tomato, and a vibrant homemade basil pesto all layered between soft focaccia bread slices. It’s a deliciously satisfying way to start your day with a perfect balance of flavors and textures.
Ingredients
Focaccia Sandwich
- 2 slices focaccia bread
- 3 strips bacon
- 2 eggs
- 1 tbsp butter
- 3 slices sharp cheddar cheese
- 1/2 avocado, sliced
- 2 slices tomato
Pesto
- 3/4 cup fresh basil leaves
- 3/4 cup olive oil
- 2 garlic cloves
- 1/2 cup grated parmesan cheese
- 1/4 cup pine nuts
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Make the Pesto: In a food processor, combine basil leaves, garlic cloves, parmesan cheese, and pine nuts. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until a smooth sauce forms. Season with sea salt and black pepper to taste. Set aside.
- Cook the Bacon: In a skillet over medium heat, cook the bacon strips until crisp. Transfer to a paper towel-lined plate to drain excess fat.
- Prepare the Eggs: Wipe out the skillet and melt butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but yolks remain runny, or cook to your preferred doneness. Season with salt and pepper.
- Assemble the Sandwich: Spread a generous layer of the prepared pesto on each slice of focaccia bread. On one slice, layer the cooked bacon, eggs, cheddar cheese, sliced avocado, and tomato slices. Top with the other focaccia slice, pesto side down.
- Serve: Cut the sandwich in half if desired and serve immediately while the eggs and cheese are warm.
Notes
- You can substitute pine nuts with walnuts or almonds if preferred.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or spinach.
- Use a non-stick skillet to prevent sticking and reduce the amount of butter needed for cooking eggs.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to one week.
- Add a pinch of red pepper flakes to the pesto for a hint of spice.
Keywords: pesto, focaccia, breakfast sandwich, homemade pesto, bacon sandwich, avocado sandwich, Italian breakfast
