Butterkase Focaccia Antipasto Sandwiches

A mouthwatering Italian-style focaccia sandwich layered with mild, buttery textured Butterkase cheese, ham, salami, marinated artichoke hearts, roasted red peppers, red onion, tomato and provolone cheese.

Recipe Ingredients:

2 (14.5-ounce) packages Italian flatbread (focaccia)
Romaine lettuce leaves
12 (1-ounce) slices thinly sliced baked ham
8 ounces Wisconsin Butterkase cheese, sliced
12 (6-ounce) slices thinly sliced salami (optional)
2 (6-ounce) jars marinated artichoke hearts, drained (reserving the marinade) and chopped
1 cup julienne-cut roasted red peppers, drained
1 medium red onion, thinly sliced
2 tomatoes, thinly sliced
8 ounces provolone cheese, sliced

Cooking Directions:

1. Lightly brush the top of one of the Italian flatbreads with 1 tablespoon of the reserved artichoke marinade.
2. Place the bread on a serving dish, and layer with lettuce leaves, ham, cheese, salami (if desired), artichokes, peppers, onions, and tomatoes.
3. Sprinkle with 2 to 3 tablespoons of the reserved marinade, and layer with the top with provolone cheese slices.
4. Brush the underside of the second Italian flatbread with the remaining marinade and place on top of the sandwich.
5. With a bread knife, cut into 10 pie-shaped wedges and place a sandwich pick in each to hold in place.

Makes 10 servings.

Tip: If you can't find butterkase cheese, substitute with Havarti.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.