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Butterkäse Focaccia Antipasto Sandwiches

Servings: 10


2 packages (14 1/2 ounces each) Italian flatbread (focaccia)
Romaine lettuce leaves
12 1-ounce slices thinly sliced baked ham
8 ounces Wisconsin butterkäse cheese, sliced
12 6-ounce slices thinly sliced salami (optional)
2 jars (6 ounces) marinated artichoke hearts, drained (reserving the marinade) and chopped
1 cup julienne-cut roasted red peppers, drained
1 medium red onion, thinly sliced
2 tomatoes, thinly sliced
8 ounces Wisconsin provolone cheese, sliced

Cooking Directions:

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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