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Recipe from: Lanelle
¾ cup pimiento-stuffed olives
¾ cup jarred pickled vegetables
¼ cup olive oil
½ loaf Focaccia, halved horizontally
2 tablespoons red wine vinegar
1 teaspoon dried oregano
8 ounces assorted cured meats, such as salami, ham, and mortadella, thinly sliced
4 ounces provolone cheese, sliced
Preheat oven to 400°F.
Pulse olives, vegetables, and oil in a food processor until chopped. Brush cut sides of the focaccia with vinegar and sprinkle with oregano. Layer meats and cheese on the bottom half of the bread. Top with olive salad and the other half of the bread. Wrap in foil and bake until heated through, about 30 minutes.
Slice into quarters, then cut each quarter in half diagonally, and serve.