Focaccia Sandwiches

Photo: Meg Simle

Recipe from


Ingredients

1 (32-ounce) package frozen bread dough, thawed
1/2 cup pizza sauce
2/3 cup freshly grated Parmesan cheese
2/3 cup thinly sliced green onions
1/3 cup olive oil
1/2 pound thinly sliced hard salami
1/2 pound thinly sliced ham
1/2 pound thinly sliced mozzarella cheese
1/2 pound thinly sliced provolone cheese
6 plum tomatoes, thinly sliced
1 purple onion, thinly sliced
1 green bell pepper, thinly sliced
1 (12-ounce) jar marinated artichoke hearts, drained
1 (2 1/4-ounce) can sliced ripe olives
1 (10-ounce) jar pepperoncini salad peppers, drained
1 (12-ounce) jar roasted sweet red peppers, drained and sliced

Preparation

Roll each loaf of dough to a 15- x 10-inch rectangle; fit each into a 15- x 10-inch jellyroll pan. Punch dough several times with the end of a wooden spoon. Spread pizza sauce over dough; sprinkle with Parmesan cheese and green onions. Drizzle with oil.

Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

Bake at 450° for 10 to 12 minutes; cool. Cut each into 12 pieces.

Arrange salami and next 10 ingredients on a tray; serve with focaccia.

Note:

April 1998