Antipasto Focaccia Sandwiches

Name: Antipasto Focaccia Sandwiches
Prep time: 45 min
Total time: 45 min
Yield: 3 sandwiches (6 servings each).
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 pepperoncini; 1/2 teaspoon coarsely ground pepper; 1 cup Italian salad dressing; 3 loaves (1 pound each) focaccia bread; 3 cups torn leaf lettuce

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.

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 pepperoncini
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.