Love the layers, but the real deli sandwich secret is the basil pesto slathered on both sides of the bread.
round focaccia bread (about 8 inches in diameter)
container (7 ounces) refrigerated basil pesto
ounces sliced hard salami
plum (Roma) tomatoes, sliced
ounces thinly sliced smoked turkey
ounces sliced provolone cheese
Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia.
Layer salami, lettuce, tomatoes, turkey and cheese on bottom of focaccia; add top of focaccia. Wrap in plastic wrap and refrigerate at least 1 hour to blend flavors. Cut into 6 wedges.
Use any of your favorite deli meats and cheeses instead of the salami, turkey and provolone.
This sandwich can be made up to 6 hours ahead of time. Cut into wedges just before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 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; 2 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.