Sandwich and Wrap Recipes

Layered Italian Sandwich

Love the layers, but the real deli sandwich secret is the basil pesto slathered on both sides of the bread.

Layered Italian Sandwich recipe

Prep: 5 min | Yield: 6 servings


  • 1 (8 inch) round focaccia bread
  • 1 (7 ounce) container refrigerated basil pesto
  • 4 ounces sliced hard salami
  • 6 lettuce leaves
  • 4 plum (Roma) tomatoes, sliced
  • 6 ounces thinly sliced smoked turkey
  • 4 ounces sliced provolone cheese


  1. Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia.
  2. Layer salami, lettuce, tomatoes, turkey and cheese on bottom of focaccia; add top of focaccia.
  3. Wrap in plastic wrap and refrigerate for at least 1 hour to blend flavors.
  4. Cut into 6 wedges.


Use any of your favorite deli meats and cheeses instead of the salami, turkey and provolone.

This sandwich can be made up to 6 hours ahead of time. Cut into wedges just before serving.


Per 1 sandwich: Calories 490 Calories from Fat 310 Total Fat 34g Saturated Fat 10g Trans Fat 0g Cholesterol 45mg Sodium 1500mg Total Carbohydrate 25g Dietary Fiber 2g Sugars 2g Protein 21g

% Daily Value*: Vitamin A 15% Vitamin C 15% Calcium 30% Iron 15%

Exchanges: 1 1/2 Starch; 0 Fruit; 0

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 2 1/2 Fat

Carbohydrate Choice 1 1/2

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Betty Crocker

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