- 2 tablespoons white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- Dash black pepper
- 2 tablespoons olive oil
- 1 (14.5 ounce) can Del Monte® Diced Tomatoes with Basil, Garlic and Oregano, drained
- 3 cups chopped romaine lettuce
- 1 cup chopped turkey salami
- 4 ounces reduced-fat provolone or mozzarella cheese, cut into 1/2-inch cubes
- 4 (1/2 inch thick) slices Italian or French bread, toasted
- 1/4 cup crumbled blue cheese
- For dressing, combine vinegar, mustard, salt and pepper in a small bowl. Whisk in oil; set aside.
- Combine canned diced tomatoes, romaine, salami and cheese in a large bowl. Add dressing; toss to coat.
- To serve, top each slice of toasted bread with about 1 cup of the tomato mixture. Sprinkle with crumbled blue cheese.