|
| 8 | sun-dried tomatoes (not oil-packed) |
| 1 | package (8 ounces) cream cheese, softened |
| 2 | tablespoons sour cream |
| 2 | tablespoons chopped fresh or 2 teaspoons dried basil leaves |
| 2 | cloves garlic, finely chopped, or 1/4 teaspoon garlic powder |
|
| 1 | round focaccia bread (12 inches in diameter) |
| 30 | thin slices cooked roast beef (20 ounces) |
| 6 | slices (1 1/2 ounces each) mozzarella cheese |
| 12 | slices tomato |
| Red onion rings, if desired |
| Fresh basil leaves, if desired |
Serve with...
Slow Cooker Vegetable Minestrone
Total Time:
8 hours 35 min
| 1. | In small bowl, cover tomatoes with boiling water. Let stand 30 minutes; drain. Chop tomatoes. In small bowl, mix all remaining spread ingredients; stir in tomatoes. Cover and refrigerate 1 hour. |
| 2. | Cut focaccia horizontally in half. Spread tomato spread over cut sides of focaccia. Layer roast beef, cheese and tomato slices on bottom half; top with onion rings and basil. Add top half of focaccia. Cut into 6 wedges. |
|
| Serve with fresh fruit or a bowl of soup. |
|
| Use purchased whipped cream cheese spread for the tomato spread. |
Nutrition Information:
755 ( 395); 44g ( 20g, ncg); 140mg; 1240mg; 50g ( 2g, ncg); 47g 22%; 14%; 36%; 36% 3 ; 0 ; 1 ; 5 nc