Ingredients

The following ingredients have 4 Servings
  • 1 cup sliced olives, (I use a mixture of green and kalamata)
  • 1/4 cup finely diced red onion
  • 1/2 cup chopped marinated artichoke hearts
  • 1/2 cup chopped roasted red pepper
  • 2 garlic cloves, (minced)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon oregano
  • 2 tablespoons Pompeian Olive Oil
  • 1 tablespoon Pompeian red wine vinegar
  • salt and pepper to taste
  • 8 slices French or Italian bread (or use ciabatta but cut horizontally)
  • 12 slices provolone cheese
  • 1/2 pound thinly sliced salami, (I use genoa)
  • 1/2 pound Mortadella
  • 1/2 pound Capicola or prosciutto
  • more Pompeian Olive oil for bread

Instruction

  • To make Olive Salad, combine all ingredients in a small bowl. Season to taste with salt and pepper. Refrigerate until needed.
  • Heat a Panini Grill (or a skillet or griddle).
  • For each sandwich, Brush the outsides of bread with olive oil and spread olive salad on the inside of both pieces of bread.
  • Layer desired amount of cheese and meats. Place one assembled sandwich at a time in the Panini press and cook until bread is crispy and cheese is melted. Slice in half to serve.