Ingredients
1
round loaf (12 oz) focaccia bread (9 inch)
1/4
cup basil pesto
8
oz thinly sliced cooked roast beef (from deli)
1
medium tomato, thinly sliced
8
slices (3/4 oz each) provolone cheese
2
or 3 romaine leaves
Preparation
Cut focaccia horizontally in half to make 2 layers. Spread pesto over cut sides.
Layer beef, tomato, cheese and romaine between layers. Cut filled focaccia into 6 wedges. Serve immediately or wrap each wedge in plastic wrap. Refrigerate until serving or up to 24 hours.
