Italian Sandwich

Sandwiches have so much potential. They can conveniently hold a ton of ingredients and allow us to eat them with our hands somehow not making a mess everywhere. There are so many flavors and combinations that they are also really hard to screw up. A sandwich really only needs a few things, its like a science – a good bread, meat, cheese, a spread of some sort, and veggies. It can be toasted, smashed in to a panini, or eaten cold. Whoever invented the sandwich deserves some major props! Now let’s get to this sandwich. It is an Italian inspired sandwich with olives, tomatoes, mozzarella, salami, and prosciutto. This sandwich really has it all going on – creamy mozzarella, salty olives, fatty prosciutto and juicy tomatoes. I made this in a panini press to crisp the bread while getting that mozzarella nice and melty. But you do not need to make this using a panini press. There are two options – 1) place it in a skillet, like a grilled cheese and top it with a heavy pan (or something to help flatten it) – this option will achieve that flattened sandwich or 2) use a toaster oven (or regular oven) and do an open faced sandwich (so split the ingredients – 1/2 on one piece of bread the other 1/2 on the second piece of bread). The open faced method will allow for all the ingredients to get warmed thoroughly with less time. This is a great option for an easy lunch or dinner when you want something satisfying but don’t want to spend a lot of time in the kitchen. Honestly, this sandwich would even be good cold if you don’t want to mess with the panini press or other methods. You really can’t go wrong here!

• 4 Slices Sourdough Bread
• 2 Tomatoes, Sliced
• 6 Slices Prosciutto
• 10 Slices Salami
• 10 Slices Pepperoni
• 1 Log Fresh Mozzarella Cheese, Sliced
• 1/4 Cup Olive Tapenade
• 1/3 Cup Mayo
• 1 Tbsp Minced Garlic
• Makes: 2 Sandwiches
• Prep Time: 10 Minutes
• Cook Time: 15 Minutes
• Total Time: 25 Minutes