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Italian Foccacia-wich

Makes: 8 servings
Prep 20 mins Chill  overnight Heat 20 mins
Italian Foccacia-wich
Ingredients
  • 1 6  ounce jar  quartered marinated artichoke hearts
  • 1/4  cup  chopped roasted red sweet pepper
  • 2  tablespoons  chopped pitted ripe olives
  • 1  12-inch  garlic Italian flatbread (focaccia)
  • 4  ounces  thinly sliced capicola
  • 4  ounces  thinly sliced salami
  • 2  ounces  thinly sliced mortadella
  • 4  ounces  thinly sliced provolone or Swiss cheese
Directions 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.

Tailgate day::

3. Tote foil-wrapped sandwich in an insulated cooler with ice packs.

4. 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 KitchenMust-have equipment:
  • Insulated cooler with ice packs
  • On-site grill
Nutrition Facts (Italian Foccacia-wich)
  • Servings Per Recipe 8,
  • cal. (kcal) 285,
  • Fat, total (g) 13,
  • chol. (mg) 38,
  • sat. fat (g) 5,
  • carb. (g) 27,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 16,
  • vit. A (IU) 146,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 927,
  • Potassium (mg) 136,
  • calcium (mg) 212,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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