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layered italian sandwiches

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a great sandwich recipe. The ingredients are such a great pairing (with an Italian flair). This can be served chilled. But there is a cooking option for those who prefer their sandwiches warmed and heated in the oven.

(2 ratings)
yield 6 serving(s)
prep time 1 Hr 5 Min
method No-Cook or Other

Ingredients For layered italian sandwiches

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

How To Make layered italian sandwiches

  • 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 half of focaccia. Wrap the sandwich in plastic wrap and refrigerate at least 1 hour (or up to 6 hours) to blend flavors. Cut into 6 wedges just before serving.
  • 3
    NOTE: For a warm sandwich, try one reviewer’s suggestion of preparing it as listed above (without the lettuce though) and placing the finished sandwich covered with foil on a baking sheet and warming it in the oven just until the provolone is gooey. Add the lettuce if you wish, cut into 6 wedges, and serve warm.
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