Our secret? Hot Bread Kitchen’s soft focaccia, perfect for soaking up our flavorful tomato tapenade and holding bubbling cheese. The result is a warm, satisfying meal that comes together effortlessly. Cook, relax and enjoy!
What you’ll need:
8 oz beefsteak tomato
1 oz sundried tomatoes
fresh parsley sprigs
2 oz kalamata olives
1 garlic clove
1 tablespoon red wine vinegar
2 pieces Hot Bread Kitchen Focaccia
4 ounces prosciutto
3 ounces sliced provolone
1 ounce baby arugula
olive oil
coarse salt
freshly ground pepper
Equipment:
rimmed baking sheet
Suggested Sips: A white wine with vibrant acidity like a Sauvignon Blanc
Recipe steps:
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Prep ingredients
Chop tomato, sundried tomatoes, and parsley and place in a medium bowl. Pit and chop olives and add to bowl. Finely grate garlic right into bowl.
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Finish tapenade
Add vinegar, 2 tablespoons olive oil, season with salt and pepper and stir to combine.
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Toast bread
Preheat broiler. Cut focaccia in half and split crosswise. Place cut-side up on a rimmed baking sheet. Drizzle with olive oil. Broil until lightly toasted, about 1 minute.
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Build sandwiches
Top 2 halves of bread with provolone and 2 halves with prosciutto. Return to broiler and broil until cheese is melted and bubbly, 1–2 minutes.
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Finish sandwiches.
Top prosciutto with arugula, drizzle with oil and season with salt and pepper. Top cheese with tapenade.
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Slice
Close sandwiches and cut in half. Enjoy!
