Artisan Focaccia Sandwich with Prosciutto, Pesto and Artichokes


  • 1 Chef's Line® Non GMO Artisan Focaccia Square Bun, defrosted
  • 2 oz. Roseli® Organic Basil Pesto without Nuts
  • 2 oz. Roseli Sliced Provolone
  • 1 piece Rykoff Sexton® Fire Roasted Red Bell Peppers
  • 2 oz. Metro Deli® All Natural* Prosciutto, thinly sliced
  • 1 oz. Rykoff Sexton Quartered Fire Grilled Artichokes
  • 1 oz. Rykoff Sexton Vine Ripe Roasted Tomato Wedges
  • 1/2 oz. Cross Valley Farms® Fresh Basil, leaves plucked


  1. Warm bun in a preheated 350℉ oven for 3-5 minutes.  
  2. Spread pesto onto cut surfaces of bun, then top with cheese, prosciutto, roasted peppers, artichokes, tomato, basil and top bun. 

Serves 1

Recipe by Chef Laura Vaughn, Brands Chef, Corporate Kitchen, Rosemont, IL

*No artificial ingredients. Minimally processed.