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Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: None minutes
• Yield: Serves: 4
• 16 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 1/4 cup chopped kalamata olives
• 1/4 cup drained, chopped sun-dried tomatoes, packed in oil
• 4 Tbsp. Italian, vinaigrette or Caesar salad dressing, divided
• 1 (8 to 10-inch) focaccia or sun-dried tomato bread
• 4 oz. thinly sliced salami or prosciutto
• 1/4 cup sliced fresh basil leaves
• 9 slices Sargento® Deli Style Sliced Provolone Cheese

Directions

1. Combine olives, tomatoes and 1 tablespoon dressing in small bowl; set aside.
2. Using a long serrated knife, cut bread horizontally in half. Brush cut-sides of bread with remaining dressing. Layer salami, basil and cheese over bottom half of bread. Spread olive mixture over cheese; cover with top of bread. Cut into wedges. Wrap securely with plastic wrap. Refrigerate until serving time.

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