Lunch: Antipasto Focaccia Sandwiches Recipe

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

Instructions

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.

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