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Focaccia Antipasto Sandwiches

Servings: 24


4 1/2 pounds prepared pizza dough
1/4 cup cornmeal
3 cloves garlic, minced
1/4 cup olive oil
3/4 cup (2 ounces) Wisconsin asiago cheese, grated

For Sandwiches:
36 slices (12 ounces) pepper ham, thinly sliced
60 slices (12 ounces) salami, thinly sliced
36 slices (12 ounces) Wisconsin provolone cheese, sliced
36 slices (12 ounces) Wisconsin muenster cheese, sliced
3 cups roasted red peppers, julienned
3 cups marinated artichokes, drained and chopped; reserve marinade
3 tomatoes, sliced
1 head romaine lettuce, washed and dried

Cooking Directions:

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.

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: 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.

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

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