“Too few people understand a really good sandwich.” James Beard

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


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.

Copyright © July 3, 2008