These are so gosh darn g.o.o.d. and creativity is welcome. Meats don’t have to be cooked, but I like to give half of it a quick crisping to add a little crunch… just one more layer of flavor! Serve with little bowls of the oil for dipping “au jus” style. All you’ll need is in the deli, salad bar and your pantry for a sandwich sure to make smiles!
Course Main Course, Supper
Cuisine American, Italian
Keyword au jus, facoccia, Italian, sandwich, toasted sandwich
Author Wendy Perry
Ingredients
Combine and set aside:
1jarjar julienned sun-dried tomatoes in oilusually in produce shelf area
1 ¼cupsolive oil
¼cupbalsamic vinegar
2tablespoonsItalian seasoning
2tablespoonsgarlic paste
1 ½teaspoonssalt
crushed black pepper
crushed red pepper
From deli:
2lbs.sliced meats, variety of salamis and ham
2focaccia breads
1lb.melty cheeseI used dilled Havarti
From salad bar:
red onion
pickled banana peppers
black olives
greens from bar or deli*
Instructions
Preheat oven to 325.
Cook half the meat slices in microwave for 2 minutes until crispy and almost burnt.
Combine the oil, seasoning, vinegar and garlic paste.
Slice breads in half horizontally. Place bottoms onto baking sheet lined with parchment paper. (If bread is very thick, remove some of the “insides” before filling and toast for bread crumbs.) Brush cut sides with some of the oil mixture.
Layer with 1/3 of the cheese and half the meats. Top with pieces of the oiled tomatoes, bar toppings and greens. Drizzle with a little of the oil and repeat layers. End with final layer of cheese. Put top of bread on and tent with foil. Bake for 5 minutes, remove tent and bake 5 minutes more.
Cut and serve while hot with individual cups of the oil for dipping “au jus” style.
Notes
*When shopping, I saw a delicious kale apple salad in the deli so that’s what I used! Think outside the box or just use salad bar greens. The apples were great in these spicy sandwiches!