Ingredients:
2 (14 1/2-ounce) packages Italian flatbread (focaccia) Romaine lettuce leaves
12 (1-ounce) slices thinly sliced baked ham
8 ounces Dofino® Havarti 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 Dofino® Gouda, sliced

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

(Adapted from a recipe by the Wisconsin Milk Marketing Board)

Makes 10 servings