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.


★★★★★ 2 votes

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

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.

Printable Recipe Card

About Layered Italian Sandwiches

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

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