Antipasto Focaccia Sandwiches |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 18 |
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Cooking for a crowd? Make these Italian-style sandwiches! I love that they are prepared and refrigerated hours in advance. Simply slice when ready to serve. Ingredients:
1/2 pound genoa salami, diced |
1/2 pound deli ham, diced |
1/2 pound pepperoni, diced |
1 block (8 ounces) provolone cheese, diced |
1 cup canned garbanzo beans or chickpeas, rinsed, drained and chopped |
1 cup canned kidney beans, rinsed, drained and chopped |
2 medium tomatoes, chopped |
1/2 cup finely chopped red onion |
1/2 cup pepperoncini |
1/2 teaspoon coarsely ground pepper |
1 cup italian salad dressing |
3 loaves (1 pound each) focaccia bread |
3 cups torn leaf lettuce |
Directions:
1. In a large bowl, combine the first 10 ingredients; add salad dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
2. Cut each loaf of focaccia in half horizontally. Hollow out bottom halves, leaving 3/4-in. shells. Stir antipasto mixture; spoon into shells. Replace bread tops. Wrap sandwiches tightly in plastic wrap; refrigerate for at least 2 hours.
3. Just before serving, add lettuce to sandwiches. Cut into wedges. Yield: 3 sandwiches (6 servings each).
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