Layered Italian Sandwich

Love the layers, but the real deli sandwich secret is the basil pesto slathered on both sides of the bread.

• 1 round focaccia bread (about 8 inches in diameter)
• 1 container (7 ounces) refrigerated basil pesto
• 4 ounces sliced hard salami
• 6 lettuce leaves
• 4 plum (Roma) tomatoes, sliced
• 6 ounces thinly sliced smoked turkey
• 4 ounces sliced provolone cheese

Directions:

1. Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia.
2. Layer salami, lettuce, tomatoes, turkey and cheese on bottom of focaccia; add top of focaccia. Wrap in plastic wrap and refrigerate at least 1 hour to blend flavors. Cut into 6 wedges.