Focaccia Antipasto Sandwiches

Focaccia Antipasto Sandwiches

prep time

minutes
cook time

minute
servings
24

Ingredients















Cooking Instructions

1

Divide dough into 3 pieces. Roll each piece out into a 12-inch round. Lay focaccia rounds on a sheet pan lightly dusted with cornmeal. Let rise 30 minutes in a draft-free place.


2

Combine garlic and oil and brush lightly on the surface of each of the focaccias. Sprinkle each with 1/4 cup asiago. Bake at 400°F for 30 minutes. Remove from oven and cool.


For sandwiches:


1

Split each focaccia in half. On each bottom half, layer 4 ounces pepper ham, 4 ounces salami, 4 ounces provolone 4 ounces muenster, 1 cup roasted red peppers, 1 cup artichokes, 1 sliced tomato, and 4 to 5 lettuce leaves. Drizzle each with 1/3 of the reserved artichoke liquid. Top with focaccia lids.


2

Cut each filled focaccia into 8 wedges. Serve with marinated vegetable salad and olives.


Ingredients















Cooking Instructions

1

Divide dough into 3 pieces. Roll each piece out into a 12-inch round. Lay focaccia rounds on a sheet pan lightly dusted with cornmeal. Let rise 30 minutes in a draft-free place.


2

Combine garlic and oil and brush lightly on the surface of each of the focaccias. Sprinkle each with 1/4 cup asiago. Bake at 400°F for 30 minutes. Remove from oven and cool.


For sandwiches:


1

Split each focaccia in half. On each bottom half, layer 4 ounces pepper ham, 4 ounces salami, 4 ounces provolone 4 ounces muenster, 1 cup roasted red peppers, 1 cup artichokes, 1 sliced tomato, and 4 to 5 lettuce leaves. Drizzle each with 1/3 of the reserved artichoke liquid. Top with focaccia lids.


2

Cut each filled focaccia into 8 wedges. Serve with marinated vegetable salad and olives.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next