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Recipe from: Betty Crocker
Hearty Italian-style sandwich slices boast a trio of colors and flavors.
1 1 pound loaf unsliced rustic ciabatta bread
½ cup kalamata olive tapenade
2 cups shredded romaine lettuce
¼ large sweet onion, sliced, about 1 cup
8 ounces sliced salami
8 ounces sliced provolone cheese
2 medium tomatoes, sliced
Cut bread horizontally in half. Spread tapenade over bottom half of bread; top with lettuce. Layer onion, salami, cheese and tomatoes on lettuce. Add top of loaf.
Cut sandwich into 16 pieces.