Muffaletta Sandwich on Artisan Focaccia
- 1 ea. Chef's Line® Artisan Focaccia Square Bun
- 2 oz. Metro Deli® Prosciutto, thinly sliced
- 2 oz. Rykoff Sexton® Antipasto Olive Blend
- 1 oz. Metro Deli Soppressata, thinly sliced
- 4 slices Roseli Sliced Provolone Cheese
- 1 oz. Bologna, sliced thinly
- Slice bun in half.
- Coarsely chop olives into a thick paste, combining some of the marinade into the paste. Spread onto cut sides of buns.
- Layer lunchmeat and cheese onto sandwich, top with top bun and serve sandwich sliced in half.
By Chef Laura Vaughn, Brands Chef, Rosemont, IL