Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


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.

Enter the food name below and we'll give you a few ideas.