Italian "Grinder" on Foccacia
- 1 ea. Chef's Line® Artisan Focaccia Square Bun
- 3 oz. Metro Deli® Roasted Turkey Breast
- 3 oz. Metro Deli Genoa Salami
- 2 oz. Roseli® Aged Half Prosciutto
- 1 tsp. Monarch® Red Wine Vinegar
- 1 T Roseli Olive Oil
- 2 Slices Sliced Provolone
- 1 tsp. Roseli Parmesan
- 2 oz. Cross Valley Farms® Shredded Lettuce
- Slice the Turkey, Salami, and Prosciutto thinly on deli slicer
- Slice Foccacia in half, toast inside on a grill or griddle
- To build, lay down Provolone, followed by meats, then Parmesan cheese, then shredded lettuce; then drizzle oil and vinegar over the meats and cheese.
- Press sandwich tightly and wrap with deli paper.
Recipe by Brian Lagerstrom, Food Fanatics® Chef, St. Louis, MO