- 1 focaccia flatbread
- 2 tbsp olive oil
- 12 oz (375 g) thinly shaved prosciutto or cooked ham
- 12 oz (375g) thinly sliced genoa salami or mortadella or spicy cappocollo
- 300 g jar artichoke hearts (optional)
- 200 g jar roasted red peppers, drained
- 1 cup baby salad greens
- 2 tomatoes, thinly sliced
- 8 oz (250 g) provolone cheese, sliced thin
- salt, freshly ground pepper
- garnish: 6 stuffed olives
Cut bread in half to make upper and lower layer.
Lightly brush olive oil over uncrusted side of bread. Season with salt and pepper.
Layer meat and veggies on top of one layer.
Put top layer of bread on meat and veggies.
Place plate on top and weigh down with something heavy.
Put in fridge overnight.
To serve, remove plate, cut in squares, garnish with olives on a skewer.
