Antipasto Focaccia Sandwiches Recipe

Antipasto Focaccia Sandwiches Recipe
Antipasto Focaccia Sandwiches Recipe photo by Taste of Home
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Antipasto Focaccia Sandwiches Recipe

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Cooking for a crowd? Make these Italian-style sandwiches! I love that they are prepared and refrigerated hours in advance. Simply slice when ready to serve.
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • 1/2 pound Genoa salami, diced
  • 1/2 pound deli ham, diced
  • 1/2 pound pepperoni, diced
  • 1 block (8 ounces) provolone cheese, diced
  • 1 cup canned garbanzo beans or chickpeas, rinsed, drained and chopped
  • 1 cup canned kidney beans, rinsed, drained and chopped
  • 2 medium tomatoes, chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup sliced pepperoncinis
  • 1/2 teaspoon coarsely ground pepper
  • 1 cup Italian salad dressing
  • 3 loaves (1 pound each) focaccia bread
  • 3 cups torn leaf lettuce

Directions

In a large bowl, combine the first 10 ingredients; add salad dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
Cut each loaf of focaccia in half horizontally. Hollow out bottom halves, leaving 3/4-in. shells. Stir antipasto mixture; spoon into shells. Replace bread tops. Wrap sandwiches tightly in plastic wrap; refrigerate for at least 2 hours.
Just before serving, add lettuce to sandwiches. Cut into wedges. Yield: 3 sandwiches (6 servings each).
Originally published as Antipasto Focaccia Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p214

  • 1/2 pound Genoa salami, diced
  • 1/2 pound deli ham, diced
  • 1/2 pound pepperoni, diced
  • 1 block (8 ounces) provolone cheese, diced
  • 1 cup canned garbanzo beans or chickpeas, rinsed, drained and chopped
  • 1 cup canned kidney beans, rinsed, drained and chopped
  • 2 medium tomatoes, chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup sliced pepperoncinis
  • 1/2 teaspoon coarsely ground pepper
  • 1 cup Italian salad dressing
  • 3 loaves (1 pound each) focaccia bread
  • 3 cups torn leaf lettuce
  1. In a large bowl, combine the first 10 ingredients; add salad dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
  2. Cut each loaf of focaccia in half horizontally. Hollow out bottom halves, leaving 3/4-in. shells. Stir antipasto mixture; spoon into shells. Replace bread tops. Wrap sandwiches tightly in plastic wrap; refrigerate for at least 2 hours.
  3. Just before serving, add lettuce to sandwiches. Cut into wedges. Yield: 3 sandwiches (6 servings each).
Originally published as Antipasto Focaccia Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p214

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