Ingredients
1
round focaccia bread (about 8 inches in diameter)
1
container (7 ounces) refrigerated basil pesto
4
ounces sliced hard salami
6
lettuce leaves
4
plum (Roma) tomatoes, sliced
6
ounces thinly sliced smoked turkey
4
ounces sliced provolone cheese
Preparation
Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia.
Layer salami, lettuce, tomatoes, turkey and cheese on bottom of focaccia; add top of focaccia. Wrap in plastic wrap and refrigerate at least 1 hour to blend flavors. Cut into 6 wedges.
