Scott:
Ana:
Alex:
Ingredients
- Olive Spread
- 1 cup green olives, finely diced
- 1 cup kalamata olives, finely diced
- 1/2 cup marinated artichokes, finely diced
- 1/3 cup roasted bell peppers, finely diced
- 3 green onions, minced
- 1 clove garlic, minced
- 1/4 cup celery (1 stalk), diced
- 2 Tbs flat leaf parsley
- 2 tsp dired oregano
- 2 tsp dired oregano
- 3 Tbs red wine vinegar
- 3 Tbs red wine vinegar
- 3/4 cup extra virgin olive oil
- 3/4 cup extra virgin olive oil
- pinch red pepper flakes
- pinch red pepper flakes
- 1 lb focaccia or italian round bread
- 1 lb focaccia or italian round bread
- 1/3 lb Genoa salami
- 1/3 lb Genoa salami
- 1/4 lb Coppa
- 1/4 lb Coppa
- 1/2 lb Mortadella
- 1/2 lb ham, sliced
- 1/2 lb provolone, sliced
- 1/2 lb mozzarella, sliced
Steps
Combine olive spread. Marinate in fridge 1 hour.
Slice bread. Spread olive spread on both slices.
Layer sandwich:
- Coppa
- mortadella
- salami
- provolone
- ham
- mozzarella
Press flat in fridge for 1 hour.
Bring to room temperature and serve