Olive Bruschetta Sandwich

Ingredients

1 loaf Italian bread (approx 15 oz ) round or long

1½  cups Sable & Rosenfeld Olive Bruschetta ( or more to taste)

3 oz capicola ham thinly sliced

3 oz genoa salami , thinly sliced

3 oz provolone cheese, thinly sliced

3 oz swiss cheese, thinly sliced

Preparation

To make the sandwich : halve the bread lengthwise. Spread olive bruschetta on one side of the bread and coat the other side with oil.

Layer the olive salad laden side with overlapping slices of ham, salami, provolone and swiss.

Note:  Ideally, the sandwich should be made an hour or more in advance then tightly wrapped in plastic to enable the juices to soak into the bread.

Cut into pieces and serve.

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Olive Bruschetta Sandwich

1 loaf Italian bread (approx 15 oz ) round or long

1½  cups Sable & Rosenfeld Olive Bruschetta ( or more to taste)

3 oz capicola ham thinly sliced

3 oz genoa salami , thinly sliced

3 oz provolone cheese, thinly sliced

3 oz swiss cheese, thinly sliced

Preparation

To make the sandwich : halve the bread lengthwise. Spread olive bruschetta on one side of the bread and coat the other side with oil.

Layer the olive salad laden side with overlapping slices of ham, salami, provolone and swiss.

Note:  Ideally, the sandwich should be made an hour or more in advance then tightly wrapped in plastic to enable the juices to soak into the bread.

Cut into pieces and serve.