Ingredients
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1 ea.Chef's Line® Artisan Focaccia Square Bun
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2 oz.Metro Deli® Prosciutto, thinly sliced
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2 oz.Rykoff Sexton® Antipasto Olive Blend
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1 oz.Metro Deli Soppressata, thinly sliced
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4 slicesRoseli Sliced Provolone Cheese
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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
Serves 1