Layered Italian Sandwiches

Vickie Parks


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.

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1 Hr 5 Min


No-Cook or Other


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

Directions Step-By-Step

Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia.
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.
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.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Turkey
Regional Style: Italian
Dietary Needs: Low Carb
Other Tag: Quick & Easy