Artisan Focaccia Sandwich with Prosciutto, Pesto and Artichokes
Ingredients
- 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
PREPARATION
- Warm bun in a preheated 350℉ oven for 3-5 minutes.
- 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.