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.