Get a taste of Italy in this super-simple sandwich, perfect for a summer lunch gathering.
cup creamy Italian or regular Italian dressing
focaccia bread (8 to 10 inch), cut in half horizontally
leaves romaine or iceberg lettuce
cup roasted red bell peppers (from a jar), cut into 2x1/4-inch strips
package (6 oz) deli sliced provolone cheese
oz thinly sliced hard salami
Spread 1/4 cup of the dressing on bottom half of focaccia bread. Layer lettuce, roasted peppers, cheese and salami over dressing.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.