Love the layers, but the real deli sandwich secret is the basil pesto slathered on both sides of the bread.
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
Cut focaccia horizontally in half.
Spread pesto on both cut sides of focaccia.
Layer salami, lettuce, tomatoes, turkey and cheese on bottom of focaccia; add top of focaccia.
Wrap in plastic wrap and refrigerate at least 1 hour to blend flavors.
Cut into 6 wedges.
Makes: 6 sandwiches
Substitution: Use any of your favorite deli meats and cheeses instead of the salami, turkey and provolone.
Do-Ahead: This sandwich can be made up to 6 hours ahead of time. Cut into wedges just before serving.
1 Serving: 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
Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 30%; Iron 15%
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: Betty Crocker.