Recipe and photo courtesy of The Wheat Foods Council
- 1 loaf focaccia
- 2 tablespoons Italian dressing
- 6 slices provolone cheese
- 1 green pepper, sliced
- 1 6 ounce jar marinated artichoke hearts, drained and sliced
- 1/3 cup marinated sun-dried tomatoes, drained
- 1 teaspoon dried basil
- 6 slices Muenster cheese
Cut focaccia into 6 serving pieces. Slice each piece lengthwise; spread Italian dressing on cut surfaces.
Place bottom layer of each serving piece, cut side up, on large sheet of aluminum foil. Layer with provolone cheese, bell pepper strips, artichoke hearts and sun-dried tomatoes. Sprinkle with basil.< Top with Muenster cheese and remaining half of focaccia; wrap with foil.
Bake about 20 minutes or until sandwich is hot and cheese is melted.
Makes six baked focaccia sandwiches.