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


  1. Slice the Turkey, Salami, and Prosciutto thinly on deli slicer
  2. Slice Foccacia in half, toast inside on a grill or griddle
  3. To build, lay down Provolone, followed by meats, then Parmesan cheese, then shredded lettuce; then drizzle oil and vinegar over the meats and cheese.
  4. Press sandwich tightly and wrap with deli paper.

Recipe by Brian Lagerstrom, Food Fanatics® Chef, St. Louis, MO
Serves 1