Antipasto Focaccia Sandwiches

• 1/2 pound Genoa salami, diced
• 1/2 pound deli ham, diced
• 1/2 pound pepperoni, diced
• 1 block (8 ounces) provolone cheese, diced
• 1 cup canned garbanzo beans or chickpeas, rinsed, drained and chopped
• 1 cup canned kidney beans, rinsed, drained and chopped
• 2 medium tomatoes, chopped
• 1/2 cup finely chopped red onion
• 1/2 cup pepperoncini
• 1/2 teaspoon coarsely ground pepper
• 1 cup Italian salad dressing
• 3 loaves (1 pound each) focaccia bread
• 3 cups torn leaf lettuce

1. In a large bowl, combine the first 10 ingredients; add salad dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
2. Cut each loaf of focaccia in half horizontally. Hollow out bottom halves, leaving 3/4-in. shells. Stir antipasto mixture; spoon into shells. Replace bread tops. Wrap sandwiches tightly in plastic wrap; refrigerate for at least 2 hours.
3. Just before serving, add lettuce to sandwiches. Cut into wedges.

salami, deli ham, pepperoni, provolone cheese, garbanzo beans, kidney beans, tomatoes, red onion, pepperoncini, ground pepper, italian salad dressing, loaves, torn leaf lettuce

Taken from www.tasteofhome.com/recipes/antipasto-focaccia-sandwiches/ (may not work)