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Categories:
green olives olives red onions lemon hearts fresh basil olive oil capers garlic cooking spray Provolone cheese ham salami crusty Italian bread
Viewed: 84 - Published at: 2 years agoIngredients
- 1 cup pimento-stuffed green olives, drained
- 1/2 cup chopped Kalamata olives
- 1/4 cup diced red onions
- 1/4 lemon, juiced
- 2 marinated artichoke hearts, drained
- 1 tablespoon chopped fresh basil
- 2 teaspoons olive oil
- 2 teaspoons capers, drained
- 1/2 teaspoon roasted garlic
- cooking spray
- 8 slices provolone cheese, or to taste
- 8 thin slices ham, or to taste
- 8 slices Genoa salami, or to taste
- 1 loaf crusty Italian bread, sliced
Method
- Place stuffed olives, Kalamata olives, red onions, lemon juice, artichoke hearts, basil, olive oil, capers, and garlic in a food processor. Pulse until coarsely chopped. Refrigerate olive salad 8 hours to overnight.
- Spray a panini press with cooking spray and preheat the grill.
- Layer 1 slice provolone cheese, 1 spoonful olive salad, 2 slices ham, 2 slices salami, another spoonful olive salad, and 1 additional slice provolone cheese on 4 slices bread; top with 4 additional slices to create 4 sandwiches. Place sandwiches in the preheated panini press and grill until bread is toasted, 3 to 5 minutes each. Cut sandwiches in half.
