Focaccia Sandwich
Test Kitchen Favorites 2004
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Slices of this pretty sandwich are great for any casual get-together. Add or change ingredients to your taste. --Peggy Fleming
SERVINGS: 24
CATEGORY: Sandwich
METHOD:
TIME: Prep/Total Time: 15 min.
Ingredients:
- 1/3 cup mayonnaise
- 1 can (4-1/4 ounces) chopped ripe olives, drained
- 1 Focaccia bread (about 12 ounces), halved lengthwise
- 4 romaine leaves
- 1/4 pound shaved deli ham
- 1 medium sweet red pepper, thinly sliced into rings
- 1/4 pound shaved deli turkey
- 1 large tomato, thinly sliced
- 1/4 pound thinly sliced hard salami
- 1 jar (7 ounces) roasted sweet red peppers, drained
- 4 to 6 slices provolone cheese
Directions:
In a small bowl, combine the mayonnaise and olives; spread over the bottom half of bread. Layer with the remaining ingredients; replace bread top. Cut into wedges; secure with toothpicks. Yield: 24 servings. TEST KITCHEN TIP A rectangular-shaped focaccia bread, measuring about 12 in.x 8 in., works best for this sandwich.