This low-calorie recipe for New Orleans' favorite sandwich calls for reduced-fat cheese and lean meats. It's piled high with everything but fat.
Slice focaccia into two layers. Layer lettuce, turkey, salami, and cheese on bottom half of focaccia.
Combine pepperoncini or giardiniera, olives, artichoke hearts, and salad dressing in a small bowl; spoon evenly over cheese.
Place top half of focaccia on top. Wrap securely in plastic wrap and keep refrigerated up to 4 hours until serving. Makes 6 servings.
Refrigerate pepperoncini mixture, covered, up to 3 days.