Italian Foccacia-wich

4 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: overnight
  • Heat: 20 mins
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Italian Foccacia-wich
6 ounce jar quartered marinated artichoke hearts
cup chopped roasted red sweet pepper
tablespoons chopped pitted ripe olives
12-inch garlic Italian flatbread (focaccia)
ounces thinly sliced capicola
ounces thinly sliced salami
ounces thinly sliced mortadella
ounces thinly sliced provolone or Swiss cheese
    The day before:
  1. Drain artichoke hearts; pat dry with paper towels. Coarsely chop artichokes; pat dry again. In a small bowl combine artichokes, roasted pepper, and olives; set aside.
  2. Cut foccacia in half horizontally. Layer the bottom with capicola, salami, and mortadella. Spoon artichoke mixture over meat; top with cheese. Replace top of focaccia. Tightly wrap sandwich in foil and chill overnight.
  3. Tailgate day:
  4. Tote foil-wrapped sandwich in an insulated cooler with ice packs.
  5. At the tailgating site, prepare grill. For a charcoal grill, heat foil-wrapped sandwich on the rack of an uncovered grill directly over medium coals for 20 to 25 minutes or until bread is toasted and cheese is melted, turning every 5 minutes during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place foil-wrapped sandwich on grill rack over heat. Cover and heat as above.) Cut sandwich into eight wedges.
From the Test Kitchen
Must-have equipment:

Insulated cooler with ice packs

On-site grill

Nutrition Facts (Italian Foccacia-wich)
    Per serving:
  • 285 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 38 mg chol.,
  • 927 mg sodium,
  • 27 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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