Italian-style sandwiches on focaccia bread | IGA recipes | Pic-nic, Tapenade, Aragula

Italian-style sandwiches on focaccia bread

Italian-style sandwiches on focaccia bread

Preparation time 15 minutes

Total time: 15 minutes

Ingredients

1 caramelized onion focaccia
30 mL (2 tbsp.) olive tapenade or finely chopped black olives
150 g (1/3 lb.) deli meat (Genoa salami, salami prosciutto, prosciutto)
80 mL (⅓ cup) grilled red peppers, cut in thin strips
250 g (8 oz.) fresh mozzarina cheese, sliced
250 mL (1 cup) arugula
To taste, freshly ground pepper
5 mL (1 tsp.) balsamic vinegar coulis

Directions

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