- 2 slices focaccia, each about 4 inches square
- Olive oil
- Black olive paste
- 4 ounces sliced salami
- 4 ounces sliced provolone
- 2 roasted red peppers, thinly sliced
- Arugula leaves
Serves 2 Black olive paste, also called tapenade, is a tangy dip or sandwich spread made from olives, garlic, and oil.
1. Preheat an electric panini press or an indoor grill according to appliance directions. 2. Cut each focaccia piece in half horizontally to make 4 pieces. 3. Brush uncut sides of each bread slice with oil. Lay slices on countertop, oiled-side down. Spread half of the cut sides with olive paste, then layer with salami, provolone, peppers, and arugula. Top with remaining bread slices. Press sandwiches together and place on press or grill. Cook according to appliance directions or until bread is toasted and cheese melted. Debbie Says: "I've always enjoyed anything Italian. You've got to love a country that has so many varieties of pasta."
Tip: Spread any leftover tapenade on crackers or crisp toast as an appetizer or snack.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."