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
rimmed baking sheet
Suggested Sips: A white wine with vibrant acidity like a Sauvignon Blanc
- 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.
- Finish tapenade
Add vinegar, 2 tablespoons olive oil, season with salt and pepper and stir to combine.
- 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.
- 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.
- Finish sandwiches.
Top prosciutto with arugula, drizzle with oil and season with salt and pepper. Top cheese with tapenade.
Close sandwiches and cut in half. Enjoy!