Prep Time

20 minutes

Cooking Time

0 minutes




For the Tapenade:
½ cup PEARLS Specialties Garlic-Stuffed Olives, minced
½ cup PEARLS Whole Black Olives, minced
1/3 cup roasted red pepper strips from a jar, minced
2 tablespoons minced celery
2 tablespoons minced shallots
1 tablespoon drained capers
1 tablespoon minced parsley
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
¼ teaspoon each salt & pepper
Pinch red pepper flakes

For the Sandwich:
1 large baguette
2-3 tablespoons mayonnaise
¼ pound thinly sliced mortadella
¼ pound thinly sliced salami
¼ pound thinly sliced capicola or prosciutto
¼ pound sliced provolone

Cooking Instructions

In a medium bowl, toss together the minced olives, roasted red peppers, celery, shallots, capers, parsley, and garlic.
Add the olive oil, red wine vinegar, salt, pepper, and red pepper flakes and toss to combine.
Spread mayonnaise over both faces of the baguette. Top one half with ¼-1/2 cup of the tapenade, to taste. Layer mortadella, provolone, salami, provolone, capicola, and another ¼-1/2 cup of the tapenade, reserving extra tapenade for another use. Top with other half of the baguette and slice into four sandwiches.