1. Slice focaccia bread lengthwise into two large slices.
2. Spread upper slice with olive tapenade or chopped olives.
3. Cover entire bottom slice with deli meats, placing them one type at a time.
4. Add grilled peppers over the entire surface and then top with slices of mozzarina.
5. Add some arugula, season with pepper, and drizzle with balsamic vinegar coulis. 
6. Slice and serve. 

Chef’s secret

You can use basil pesto instead of the tapenade or olives.

Nutrition tip

Cut into small pieces and serve as a cocktail or as part of a buffet.