Ingredients
1
loaf (1 pound) unsliced rustic ciabatta bread
1/2
cup kalamata olive tapenade
2
cups shredded romaine lettuce
1/4
large sweet onion, sliced (1 cup)
8
ounces sliced salami
8
ounces sliced provolone cheese
2
medium tomatoes, sliced
Preparation
Cut bread horizontally in half. Spread tapenade over bottom half of bread; top with lettuce. Layer onion, salami, cheese and tomatoes on lettuce. Add top of loaf.
Cut sandwich into 16 pieces.
