GRILLED ANTIPASTO FOC AC CIA SANDWICH

Hands-on time: 15 minutes Total time: 35 minutes Makes: 12 servings

Italian food is all about sharing, so why not serve a giant sweet and spicy grilled sandwich as an appetizer? Offer it up on a wooden board with a serrated knife and invite company to cut their own pieces—as little or as big as they like.

1 loaf rosemary focaccia 2 roasted red peppers, finely chopped and patted dry 1 tomato, thinly sliced 100 g sliced Calabrese salami or soppressata (about 16 slices), julienned ⅓ cup coarsely chopped green olives 225 g fresh mozzarella cheese, drained and sliced ¼ cup basil leaves, torn

Split focaccia lengthwise. Arrange red peppers, tomato, salami, olives, mozzarella and basil on bottom half. Sandwich with top half; wrap well in foil and place on grill. Place cast-iron skillet or brick wrapped in foil over top. Close lid and grill over medium heat, turning once, until warmed through and cheese is melted, 12 to 14 minutes. Let stand for 5 minutes before slicing. PER SERVING: about 200 cal, 9 g pro, 9 g total fat (4 g sat. fat), 21 g carb (2 g dietary fibre, 1 g sugar), 22 mg chol, 465 mg sodium, 86 mg potassium. % RDI: 10% calcium, 148% iron, 10% vit A, 48% vit C, 18% folate.

Resist slicing the sandwich into small before it on a and let guests take as much as they want instead.