• For the Italian olive spread: ½ cup black olives, pitted and drained, ½ cup green olives, salad-type 1 stalk celery, 2 tablespoons capers 1 red bell pepper 2 cloves garlic ¼ cup extra virgin olive oil ⅛ teaspoon dried oregano ¼ teaspoon dried basil ⅛ teaspoon red pepper flakes For the sandwich: 4 slices ham 6 slices Genoa salami 4 slices pastrami ½ cup Italian olive spread 2 slices provolone cheese 2 slices Swiss cheese 2 sandwich buns with sesame seeds (5-inch size)
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1. For the Italian olive spread: Chop the olives through garlic in the food processor. Add olive oil until mixture just begins to loosen up. Transfer to a bowl and stir in herbs and pepper. Can be made ahead and stored in fridge. For the sandwich: Layer first 6 ingredients of sandwich ingredients (divided) on bottom half of buns; top with remaining bun halves, and wrap in aluminum foil. Bake at 350 degrees F for about 20 minutes, until warmed through.