ANTIPASTO FOCACCIA SANDWICHES

Antipasto Focaccia Sandwiches image

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.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 3 sandwiches (6 servings each).

Number Of Ingredients 13

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

Steps:

In a large bowl, combine the first 10 ingredients; add salad dressing and toss to coat. Cover and refrigerate for 8 hours or overnight., 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. , Just before serving, add lettuce to sandwiches. Cut into wedges.

Nutrition Facts : Calories 421 calories, Fat 17g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1346mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.