Milano Ciabatta Sandwich

Hearty Italian-style sandwich slices boast a trio of colors and flavors.

Prep: 15 min | Yield: 16 servings

Ingredients

• 1 (1 pound) load unsliced rustic ciabatta bread
• 1/2 cup kalamata olive tapenade
• 2 cups shredded romaine lettuce
• 1/4 large sweet onion, sliced (1 cup)
• 8 ounces sliced salami
• 8 ounces sliced provolone cheese
• 2 medium tomatoes, sliced

Instructions

1. Cut bread horizontally in half.
2. Spread tapenade over bottom half of bread; top with lettuce.
3. Layer onion, salami, cheese and tomatoes on lettuce.
4. Add top of loaf.
5. Cut sandwich into 16 pieces.

Notes

Let guests make their own sandwiches! Place small bowl of olive tapenade in the center of a large platter. Arrange tomato and onion slices around the bowl, and arrange lettuce, salami and cheese around edge of platter. Place sliced bread in a basket.

Place party pick in each sandwich and arrange on a platter. Garnish platter with a radicchio leaf filled with olives or fresh herbs.

Nutrition

Per serving: Calories 170 Calories from Fat 70 Total Fat 8g Saturated Fat 4g Cholesterol 20mg Sodium 500mg Total Carbohydrate 17g Dietary Fiber 1g Protein 8g

% Daily Value*: Vitamin A 10% Vitamin C 10% Calcium 14% Iron 8%

Exchanges: 1 Starch; 0 Fruit; 0

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker