END OF WEEK DELI SANDWICHES

By BobD

Ingredients

• 1 1-pound ciabatta, focaccia, or pain rustique, cut horizontally in half
• 1/2 cup pesto or roasted red pepper spread
• 1/4 cup mayonnaise
• 8 thin cheese slices (such as Jack, Swiss, or Havarti)
• 9 ounces assorted deli meats (such as salami, mortadella, prosciutto, ham, and turkey)
• 2/3 cup sliced drained peperoncini or pickled jalapeno
• Thinly sliced red onion
• Sliced tomatoes
• Arugula or other lettuce

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 400F.

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.