Spring Scoop

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

  1. Slice bun in half.
  2. Coarsely chop olives into a thick paste, combining some of the marinade into the paste. Spread onto cut sides of buns.
  3. Layer lunchmeat and cheese onto sandwich, top with top bun and serve sandwich sliced in half.

By Chef Laura Vaughn, Brands Chef, Rosemont, IL

Serves 1