Beef and Provolone Focaccia Sandwiches

 

1

round loaf (12 oz) focaccia bread (9 inch)

1/4

cup basil pesto

8

oz thinly sliced cooked roast beef (from deli)

1

medium tomato, thinly sliced

8

slices (3/4 oz each) provolone cheese

2

or 3 romaine leaves

• 1 Cut focaccia horizontally in half to make 2 layers. Spread pesto over cut sides.
• 2 Layer beef, tomato, cheese and romaine between layers. Cut filled focaccia into 6 wedges. Serve immediately or wrap each wedge in plastic wrap. Refrigerate until serving or up to 24 hours.