Ingredients
Olive Spread
1 Cup
Pimento-Stuffed Green Olives
1 Cup
¼ Cup
Kalamata Olives, Pitted
¼ Cup
1 Cup
Giardiniera (Italian Pickled Vegetables)
1 Cup
¼ Cup
Pepperoncini or Banana Peppers, Sliced
¼ Cup
⅓ Cup
Capers
⅓ Cup
1 Bulb
Large Garlic Clove, Minced
1 Bulb
1 Whole
Lemon, Juiced
1 Whole
¼ Cup
Olive Oil
¼ Cup
Sandwich
1 Pound
Kretschmar Colby Jack Cheese, Sliced
1 Pound
1 Pound
Kretschmar Genoa Salami, Thinly Sliced
1 Pound
1 Pound
Kretschmar Herb & Garlic Chicken Breast, Thinly Sliced
1 Pound
½ Pound
Kretschmar Pepperoni, Thinly Sliced
½ Pound
4 Large Rolls
Crusty Ciabatta or Panini, 6-8 Inches Long
4 Large Rolls
for Garnish
Toothpicks
for Garnish
for Garnish
Olives
for Garnish
Directions
COMBINE olive spread ingredients in a food processor.
PULSE until combined but still in chunks.
CUT rolls in half.
SPREAD both roll halves generously with the olive spread.
LAYER the meat and cheese on the bottom halves, distributing mixture among the sandwiches.
CLOSE sandwiches and wrap each tightly in plastic wrap.
PLACE sandwiches on baking sheet and top with a heavy cast iron skillet.
CHILL pressed sandwiches in the refrigerator for at least 3 hours.
UNWRAP sandwiches and use a sharp knife to cut each into triangles.
GARNISH each triangle with a toothpick and olive (optional) and serve!
Made for More
