Layered Italian Sandwich

Love the layers, but the real deli sandwich secret is the basil pesto slathered on both sides of the bread.

  • Prep Time 5 min
  • Total Time 1 hr 5 min
  • Servings 6

1
round focaccia bread (about 8 inches in diameter)
1
container (7 ounces) refrigerated basil pesto
4
ounces sliced hard salami
6
lettuce leaves
4
plum (Roma) tomatoes, sliced
6
ounces thinly sliced smoked turkey
4
ounces sliced provolone cheese

  • 1 Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia.
  • 2 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
490
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
1500mg
1500%;
Total Carbohydrate
25g
25%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
30%;
Iron
15%;
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.