Skip to Content
Menu

Antipasto Focaccia Sandwich Wedges

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Mar 4, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Get a taste of Italy in this super-simple sandwich, perfect for a summer lunch gathering.

Antipasto Focaccia Sandwich Wedges

  • Prep Time 15 min
  • Total 15 min
  • Servings 6
  • Ingredients 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1/2 cup creamy Italian or regular Italian dressing
  • 1 focaccia bread (8 to 10 inch), cut in half horizontally
  • 4 leaves romaine or iceberg lettuce
  • 1/2 cup roasted red bell peppers (from a jar), cut into 2x1/4-inch strips
  • 1 package (6 oz) deli sliced provolone cheese
  • 6 oz thinly sliced hard salami

Instructions

  • Step 
    1
    Spread 1/4 cup of the dressing on bottom half of focaccia bread. Layer lettuce, roasted peppers, cheese and salami over dressing.
  • Step 
    2
    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.

Nutrition

450 Calories
30g Total Fat
18g Protein
27g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
1350mg
56%
Potassium
260mg
7%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
5%
Sugars
4g
Protein
18g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
10%
10%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section