pimento stuffed olive
( no seeds)
focaccia bread, halved horizontally
red wine vinegar
assorted cured meats such a1/4s salami, ham, and mortadella
( thinly sliced)
provolone cheese, sliced
- Preheat oven to 400°F.
- Pulse olives, vegetables, and oil in a food processor until chopped, add a bit of the stuffed olive brine if salad needs it.
- Brush cut sides of the focaccia with vinegar and sprinkle with oregano.
- Layer meats and cheese on the bottom half of the bread. Top with olive salad and the other half of the bread. Wrap in foil and bake until heated through, about 30 minutes.
- Slice into quarters, then cut each quarter in half diagonally, and serve.