Wise Guy Recipe
Olive Salad Tapenade | Soppressata | Prosciutto | Fior di Latte | Provolone | Basil | EVOO | Parmigiano Reggiano
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Ingredients
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Olive Salad Tapenade
Sandwich Assembly
Method
Olive Salad Tapenade
- 1
Prepare the tapenade
In a food processor, combine the Kalamata olives, green olives, capers, minced garlic, red wine vinegar, and parsley. Pulse a few times until coarsely chopped.
- 2
With the processor running, slowly drizzle in 3 tablespoons of EVOO until the mixture is finely chopped but still slightly chunky. Season with black pepper to taste. Set aside.
Sandwich Assembly
- 3
Toast the ciabatta
Preheat a grill pan or skillet over medium heat. Lightly brush the cut sides of the ciabatta rolls with 1 tablespoon of EVOO. Toast the bread, cut side down, for 2–3 minutes until golden and crisp. Remove from heat.
- 4
Spread the tapenade
Spread a generous layer of the olive tapenade on the bottom half of each toasted ciabatta roll.
- 5
Layer the meats and cheeses
Layer the soppressata, prosciutto, Fior di Latte, and provolone evenly across the tapenade-covered rolls.
- 6
Add basil and finish
Top with fresh basil leaves and a sprinkle of grated Parmigiano Reggiano. Drizzle with the remaining 1 tablespoon of EVOO.
- 7
Serve
Close the sandwiches with the top half of the ciabatta. Press down gently and serve immediately, or wrap and refrigerate for up to 4 hours for a more melded flavor.
