Ingredients:

  • 1 lb fresh focaccia loaf
  • 2 tbsp extra virgin olive oil
  • 12 oz thinly sliced smoked turkey
  • 8 oz sliced provolone cheese
  • 4 oz sliced lean roast beef
  • 2 cups baby arugula
  • 1/4 cup thinly sliced red onion
  • 2 tbsp chopped pepperoncini
  • 1 tbsp red wine vinegar (non-alcoholic)
  • 1 tsp dried oregano
  • 1/2 cup basil pesto
  • 1 tbsp lemon juice

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Using a serrated knife, slice the focaccia loaf horizontally.
  3. Brush the cut sides of the bread with 2 tbsp extra virgin olive oil and toast in the oven for 5–8 minutes until the edges are rich brown and crisp.
  4. In a large mixing bowl, toss the baby arugula, red onion, and pepperoncini with the red wine vinegar and dried oregano; let the mixture sit for 10 minutes to allow the flavors to meld.
  5. Mix the basil pesto with 1 tbsp lemon juice and spread a generous layer onto the bottom half of the toasted bread.
  6. Layer the smoked turkey and roast beef onto the pesto, followed by the sliced provolone cheese.
  7. Pile the zesty Italian salad on top of the cheese.
  8. Place the top half of the focaccia over the fillings and press down gently.
  9. Wrap each sandwich tightly in parchment paper to lock in the structure and slice diagonally using a serrated knife.