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Layered Italian Sandwich

Layered Italian Sandwich
  • Prep 5 min
  • Total 1 hr 5 min
  • Servings 6
Love the layers, but the real deli sandwich secret is the basil pesto slathered on both sides of the bread.
Updated October 21, 2008

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Sandwich
Calories
490
Calories from Fat
310
Total Fat
34g
52%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
1500mg
62%
Potassium
340mg
10%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
9%
Sugars
2g
Protein
21g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
15%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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