Genoa Salami Stacks

Genoa Salami Stacks

Top baguette slices with sandwich fixings for an awesome, 30-minute appetizer!

Prep Time

20

Minutes

Total Time

25

Minutes

Makes

24

appetizers

24
slices (1/4 to 1/2 inch thick) French baguette bread (from 10-oz loaf)
1 1/2
cups finely shredded lettuce
1/4
cup creamy Caesar dressing
6
thin slices (about 1/2 oz each) provolone cheese, cut into fourths
24
thin slices Genoa salami (4 oz), folded in half twice
4
plum (Roma) tomatoes, thinly sliced
3/4
teaspoon garlic-pepper blend
1/3
cup shredded fresh basil leaves or chopped fresh parsley
  1. Heat oven to 375°F. Place bread slices in ungreased 15x10x1-inch pan. Bake 5 to 7 minutes or until crisp; cool.
  2. In small bowl, mix lettuce and dressing. Top each bread slice with lettuce mixture. Layer cheese, salami and tomatoes on bread. Sprinkle with garlic-pepper blend and basil.
Makes 24 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Lightly drizzle olive oil over the toasted bread instead of using Caesar dressing.
Tuck fresh sprigs of oregano and basil among the salami stacks, and garnish with cherry tomatoes and olives.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 60
    • (Calories from Fat 40),
  • Total Fat 4g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 180mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.