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Antipasto Focaccia Sandwich Wedges

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Antipasto Focaccia Sandwich Wedges
  • Prep 15 min
  • Total 15 min
  • Servings 6
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Get a taste of Italy in this super-simple sandwich, perfect for a summer lunch gathering.
Updated Mar 4, 2010

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

Steps

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

Tips from the Betty Crocker Kitchens

  • tip 1
    Anchor each stacked sandwich wedge with a long toothpick or small skewer. For fun, add cherry tomatoes, banana peppers or olives to each toothpick before skewering the wedges.

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.
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