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


  • 1 round focaccia bread (about 8 inches in diameter)
  • 1 container (7 ounces) 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.

Prep Time 5 min | Servings 6

Expert Tips

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.

Nutrition Information–Serving Size: 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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