Antipasto Focaccia Sandwich Wedges

Antipasto Focaccia Sandwich Wedges

Get a taste of Italy in this super-simple sandwich, perfect for a summer lunch gathering.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

6

servings

1/2
cup creamy Italian or regular Italian dressing
1
focaccia bread (8 to 10 inch), cut in half horizontally
4
leaves romaine or iceberg lettuce
1/2
cup roasted red bell peppers (from a jar), cut into 2x1/4-inch strips
1
package (6 oz) deli sliced provolone cheese
6
oz thinly sliced hard salami
  1. Spread 1/4 cup of the dressing on bottom half of focaccia bread. Layer lettuce, roasted peppers, cheese and salami over dressing.
  2. Spread cut side of top half of bread with remaining 1/4 cup dressing; place dressing side down over salami. Cut sandwich into wedges to serve.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Anchor each stacked sandwich wedge with a long toothpick or small skewer. For fun, add cherry tomatoes, banana peppers or olives to each toothpick before skewering the wedges.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 1350mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 1g,
    • Sugars 4g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 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 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.