This hearty appetizer or amazing lunch sandwich can be prepared up to a day ahead and refrigerated until baking. It is perfect for a crowd as the recipe easily expands. Choose only the finest cheeses and cured meats and feel free to switch around quantities and ingredients. You can also add roasted red peppers or pickles as desired. —sally Uhlmann
6 to 8
Focaccia bread measuring approximately 5 s 9"
Each, thinly sliced: provolone, Taleggio, and fontina cheese
prosciutto, capricola, hard salami, and spicy salami
In This Recipe
Up to one day in advance, divide the focaccia in half, then cut through the middle to form a top and bottom. Spread a tablespoon of mayonnaise on each bottom half, then layer cheese and meat, starting and ending with cheese. Double up on the salami layers to end with cheese. Place top on and press with your hand to flatten.
Wrap each half in heavy- duty tin foil or two layers of regular foil. Refrigerate up to day, removing from refrigerator 40 minutes before serving.
Preheat over to 350*.Place wrapped sandwiches on a cookie sheet in the middle of the oven and bake for 35 minutes. Remove from oven, place on a cutting board, unwrap, and let rest 5 minutes before cutting into appetizer or sandwich portions.