Wednesday, July 10 2013, 05:07 PM MDT
As Aired On July 10, 2013
Recipe Courtesy Chef Bryan Woolley
1 large focaccia bread
4 ounces spreadable cheese
5 tablespoons olive tapenade
15 ounces roasted red peppers, drained and patted dry
4 ounces sliced prosciutto
8 canned artichoke hearts, drained and thinly sliced
8 slices provolone cheese
8 sun-dried tomatoes packed in oil, drained and patted dry
8 ounces sliced salami
8 large fresh basil leaves (optional)
1.) Slice the bread in half lengthwise.
2.) Remove the soft inner bread and reserve for another use.
3.) Spread the soft cheese on both halves of the bread and than the olive tapenade.
4.) Arrange the remaining ingredients on the bread and replace the other half of the loaf.
5.) Tightly wrap in plastic and place on a cookie sheet. Place 1 (or two) clean bricks on top of the sandwich and place in the refrigerator for a few hours or overnight. Another way to to this is to line a bread pan with plastic wrap and cut the bread halves to fit in the bread pan. Build the sandwich the same and than place plastic wrap over the made sandwich. Place the brick on the sandwich and refrigerate.
6.) When ready to serve, simply unwrap the sandwich and cut into slices. Enjoy!
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