End-of-the-Week Deli Sandwich
A hearty Italian-style deli sandwich loaded with assorted meats, cheese, and fresh vegetables on toasted ciabatta bread. Perfect for using up leftover deli ingredients and feeding a crowd.
6 servings
15 min
Ingredients
- •1 pound ciabatta, focaccia, or pain rustique, cut horizontally in half
- •½ cup pesto or roasted red pepper spread
- •¼ cup mayonnaise
- •8 slices thin cheese slices (such as Jack, Swiss, or Havarti)
- •9 ounces assorted deli meats (such as salami, mortadella, prosciutto, ham, and turkey)
- •⅔ cup sliced drained peperoncini or pickled jalapeño chiles
- •1 whole red onion
- •2 whole tomatoes
- •2 cups arugula or other lettuce
Cooking Instructions
- 1.
Preheat oven to 400°F. Place bread, cut side up, on baking sheet. Mix pesto and mayonnaise in small bowl; spread over both cut sides of bread. Arrange cheese on bottom half of bread. Bake bread halves until lightly toasted, about 10 minutes. Top cheese with meats, then peperoncini, onion, tomatoes, and arugula. Cover with top half of bread. Cut lengthwise in half, then crosswise into 6 sandwiches.
15 min