Yields: about 6 sandwiches
1 loaf of focaccia bread
1 jar of prepared pesto
½ pound thinly sliced Black Forest ham
½ pound thinly sliced roasted turkey breast
6 Provolone cheese slices
½ small red onion, thinly sliced
Cut bread in half horizontally using a serrated knife. Spread pesto evenly over cut sides. Layer ham, turkey, cheese and onion evenly over bottom half. Top with remaining bread half. Wrap in aluminum foil. Bake at 450 for 10 minutes until warmed. Cut into six wedges.
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