- Cooked turkey breast sliced thin
- Provalone cheese – sliced thin
- Cappicola
- Genoa Salami
- Tomato sliced thin
- Olive Tapenade (see recipe below)
- Soft brioche bun
Olive Tapenade: Finely minced carrot, garlic, green olive, capers, sauteed onion, finely minced celery, capers, roasted bell pepper or sun dried tomato, EVOO.
- Slice briche
- Spread both halves heavily with the Olive Tapenade
- Put cheese on both halves
- Layer other ingredients on one half, then put the whole thing together
- S-Q-U-E-E-Z-E the sandwich flat and wrap in plastic
- Let tapenade absorb into the bread for an hour or two in the fridge
- Halve and plate on a large leaf of lettuce.
- Serve with a pickle on the side
