The inspiration for this sandwich came from the olive bar at my local grocer. On almost every visit, I look longingly at the olive tapenade which I never buy. The reason is that I don’t have any idea what to do with it once I get it home. I know I could just eat it, but that seems too self serving for me.
Yesterday, I had an idea while I stared. What if I put together a Mufuletta style sandwich and heated it? It sounded good to me, so I scooped up about 3/4 cup of the tapenade and some provolone cheese and headed to the bakery department. In the bakery department, I picked up a ciabatta loaf. Everything else was already at home.
Here’s how I created my sandwich.I sliced the loaf of bread in half lengthwise. Then, I brushed it with olive oil. At this point, I was thinking more of a Stromboli than a Muffuletta, so I brushed the open side of the bread with olive oil and sprinkled about a tablespoon of chopped garlic on top of it.The loaf was then topped with most of the olive tapenade. Half of a sliced onion, and half of a sliced red pepper were placed on top of the olive mixture.
A layer of sliced provolone topped the vegetables, I used five slices. Three straight down the middle and two cut in half and layed along the edge to fill in where the round slices didn’t reach to the edge of the bread.This was topped with a layer of sliced ham, sliced genoa salami, and beef bologna.
Finally, mozarella cheese was sprinkled over the top.The whole thing was topped with another row of sliced provolone.The top was placed on the sandwich, and it was wrapped in foil.The wrapped sandwich was placed in a 375 degree oven for 25 minutes or until the cheese is melted and the sandwich hot.
Carefully remove from oven and allow to stand for five minutes before unwrapping and slicing. You will hear it sizzling and popping inside it’s foil wrap.The resulting sandwich was crispy on the outside, warm and gooey on the inside. The combination of the olives and spicy meats was perfect and the veggies were still slightly crispy. It reminded us of a meat lovers pizza without the tomato sauce served on bread instead of a crust. We sliced it before serving with a side of oven fries that were seasoned with garlic salt.
- 1 full sized ciabatta loaf
- 2 tablespoons olive oil
- 2 tablespoons chopped garlic
- ½ cup of olive tapenade
- ½ red bell pepper, julienned
- ½ medium yellow onion, thinly sliced
- 10 slices provolone cheese
- 12 thin slices of deli sliced ham
- 18 slices genoa salami
- 5 slices bologna
- ½ cup shredded mozarella cheese
- Slice loaf of bread in half lengthwise
- Brush both halves of bread with olive oil
- Sprinkle garlic on one half
- Spread olive tapenade over garlic.
- Arrange peppers and onions over olive mixture.
- Place 5 slices of provolone cheese on top of vegetables. Make sure you cover the bread out to the edges.
- Arrange ham in a single layer on top of the cheese.
- Arrange salami on top of the ham
- Arrange bologna on top of the salami
- Sprinkle with mozarella cheese.
- Top shredded moaarella with 5 more slices of provolone.
- Place top on sandwich.
- Wrap sandwich in foil.
- Place in a 375 degree oven for 20 - 25 minutes.
- Remove from oven and allow to sit for 5 minutes before unwrapping and slicing.
Recipe suggestion: If you don’t like crispy vegetables on your sandwich, simply saute the onions and peppers in a tablespoon of olive oil before placing them onto the sandwich.