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Genoa Salami Stacks

Genoa Salami Stacks
  • Prep 20 min
  • Total 25 min
  • Servings 24
Top baguette slices with sandwich fixings for an awesome, 30-minute appetizer!
Updated December 4, 2009

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Appetizer
Calories
60
Calories from Fat
40
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
180mg
8%
Potassium
60mg
2%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
0%
0%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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