Sourdough Focaccia: Pork Cutlet & Summer Squash Sandwiches
Sam Muller
PUBLISHED November 10, 2026
There’s something about a crispy-crunchy cutlet on focaccia with marinated vegetables, quickly pickled onions, and a creamy and tangy spread with mayonnaise, dijon mustard, and fresh herbs that feels transportive. When the focaccia in question is a pillowy and olive oil-loaded sourdough version, it’s the kind of sandwich-eating experience that—no matter where you are—you’ll want to write home about. Eat one immediately after snapping a picture of a second one and texting two words to a friend, family member, or neighbor: “Come over.”
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