End-of-the-Week Deli SandwichPatricia Heal
This sandwich is a favorite in the Bon Appétit Test Kitchen. It's a clever—and delicious—way to clean out the fridge.
Recipe information
Total Time
30 minutes
Yield
Makes 6 servings
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 jalape&ntlde;o chiles
Thinly sliced red onion
Sliced tomatoes
Arugula or other lettuce
Preparation
Preheat oven to 400°F. 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.
Nutrition Per Serving
Per serving: 531 calories
31 g fat
3 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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