I came across this recipe in the newspaper the other day and Keith and I are smitten with this sandwich.
Italian Country Sandwich
Spread an 8-inch precooked pizza crust with 4 ounces cream cheese. Layer with 4 thin slices each of tomato, green bell pepper, pastrami, salami; 2 thin slices red onion; and 4 slices provolone cheese. Top with another crust. Wrap in foil; set on a baking sheet. Bake 25 minutes at 350 degrees. Cut into wedges. Makes 4 to 6 servings.
I skipped the tomatoes and onions because we didn't have them on hand and cut the cream cheese back to 2 ounces, which seemed like plenty. A quarter pound of each the pastrami and the salami and a half pound of the provolone was enough to make two whole sandwiches. We had the first one with some pesto pasta for dinner and then made another over the weekend for lunch. I took step-by-step photos of how to put the sandwich together and then realized it wasn't that hard. I wouldn't be giving all of you enough credit if I thought you needed visual aids to construct a sandwich.