Muffaletta Sandwich with Black and Green Olive Tapenade
June 5, 2016
- Prep: 25 mins
- Cook: 20 mins
- Yields: Serves 6
1/3 pound sliced, Cucina Classica Provolone cheese
1Combine olives, giardiniera, red peppers, garlic, olive oil, vinegar and herbs in a bowl; set aside.
2Spread half of olive mixture on bottom half of Ciabatta. Layer meats and cheeses evenly over olive mixture. Spread remaining olive mixture on the top half of the bread and close the sandwich.
3Wrap entire loaf in plastic wrap. Place a baking sheet on top and weigh down using cans or a cast iron skillet. Refrigerate for 1 hour. Slice into 6 sandwiches.