Ingredients
8
sun-dried tomatoes (not oil-packed)
1
package (8 ounces) cream cheese, softened
2
tablespoons sour cream
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
2
cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1
round focaccia bread (12 inches in diameter)
30
thin slices cooked roast beef (20 ounces)
6
slices (1 1/2 ounces each) mozzarella cheese
12
slices tomato
Red onion rings, if desired
Fresh basil leaves, if desired
Preparation
In small bowl, cover tomatoes with boiling water. Let stand 30 minutes; drain. Chop tomatoes. In small bowl, mix all remaining spread ingredients; stir in tomatoes. Cover and refrigerate 1 hour.
Cut focaccia horizontally in half. Spread tomato spread over cut sides of focaccia. Layer roast beef, cheese and tomato slices on bottom half; top with onion rings and basil. Add top half of focaccia. Cut into 6 wedges.