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| INGREDIENTS |
| 3/4 cup |
pimiento-stuffed olives |
| 3/4 cup |
pickled vegetables |
| 1/4 cup |
olive oil |
| 1/2 loaf |
Herb Focaccia (get at Panera) |
| 2 tbsp. |
red wine vinegar |
| 1 tsp. |
dried oregano |
| 1/4 pound |
Genoa salami, sliced thin* |
| 1/4 pound |
Italian lean ham, sliced thin |
| 1/4 pound |
provolone, sliced thin |
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| RECIPE |
- Preheat oven to 400 degrees F.
- Pulse olives, pickled vegetables, and oil in food processor until chopped (not minced).
- Slice focaccia horizontally and lay flat with cut sides facing up.
Brush both sides with red wine vinegar, and sprinkle with Italian seasoning.
- Layer meats and cheese, put lid on and wrap tightly in foil.
- Bake for about 30 minutes or until cheese is melted and bread is heated through.
- Cut into quarters and serve. *To reduce the fat in this recipe, substitute turkey salami for the Genoa salami.
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| SERVING SUGGESTION |
SERVING SIZE:
1/4 sandwich
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
315 |
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| Total Fat |
21 g |
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| Sodium |
1448mg |
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| Total Carbohydrates |
20 g |
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| Fiber |
1 g |
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| Protein |
13 g |
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