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2 packages (14 1/2 ounces each) Italian flatbread (focaccia)Romaine lettuce leaves12 1-ounce slices thinly sliced baked ham8 ounces Wisconsin butterkäse cheese, sliced12 6-ounce slices thinly sliced salami (optional)2 jars (6 ounces) marinated artichoke hearts, drained (reserving the marinade) and chopped1 cup julienne-cut roasted red peppers, drained1 medium red onion, thinly sliced2 tomatoes, thinly sliced8 ounces Wisconsin provolone cheese, sliced
Lightly brush the top of one of the Italian flatbreads with 1 tablespoon of the reserved artichoke marinade. Place the bread on a serving dish, and layer with lettuce leaves, ham, cheese, salami (if desired), artichokes, peppers, onions, and tomatoes. Sprinkle with 2 to 3 tablespoons of the reserved marinade, and layer with the top with provolone slices. Brush the underside of the second Italian flatbread with the remaining marinade and place on top of the sandwich. With a bread knife, cut into 10 pie-shaped wedges and place a sandwich pick in each.
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