2 (14 1/2-oz.) packages Italian flatbread (focaccia)
Romaine lettuce leaves
12 (1-oz.) slices thinly sliced baked ham
8 oz. Butterkase cheese
12 (6-oz.) slices thinly sliced salami (optional)
2 (6-oz.) jars marinated artichoke hearts, drained (reserving the marinade) and chopped
1 c. julienne-cut roasted red peppers, drained
1 medium red onion, thinly sliced
2 tomatoes, thinly sliced
8 oz. Wisconsin Provolone Cheese
Lightly brush the top of one of the Italian flatbreads with 1 tablespoon of the reserved artichoke marinade. Place the bread on a serving dish, and layer with lettuce leaves, ham, cheese, salami (if desired), artichokes, peppers, onions, and tomatoes. Sprinkle with 2 to 3 tablespoons of the reserved marinade, and layer with the top with provolone cheese slices. Brush the underside of the second Italian flatbread with the remaining marinade and place on top of the sandwich. With a bread knife, cut into 10 pie-shaped wedges and place a sandwich pick in each.
Makes 10 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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