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:

  1. 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.

  1. Finish tapenade

Add vinegar, 2 tablespoons olive oil, season with salt and pepper and stir to combine.

  1. 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.

  1. 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.

  1. Finish sandwiches.

Top prosciutto with arugula, drizzle with oil and season with salt and pepper. Top cheese with tapenade.

  1. Slice

Close sandwiches and cut in half. Enjoy!