150 g Schneiders® Hot Genoa Salami
150 g Schneiders® Genoa Salami
150 g Schneiders® Blue Ribbon® Sliced Classic Bologna
6 slices Provolone cheese
6 slices Mozzarella cheese
1 cup (250 mL) Arugula
1 loaf soft Ciabatta bread, sliced in half
½ small Shallot, finely chopped
1 clove Garlic, finely chopped
1/8 tsp (0.5 mL) Chili flakes
¾ cup (180 mL) pitted Spanish or Italian olives roughly chopped
¼ cup (60 mL) roasted Red peppers, cut into ¼ inch diced
5 tbsp (15 mL) Extra Virgin Olive Oil
½ tbsp (2 mL) Capers, roughly chopped
2 tbsp (30 mL) Italian parsley, roughly chopped
½ tsp (2 mL) Kosher salt
Combine last 10 ingredients and stir until mixed thoroughly, let sit for 10 minutes before using.
Split Ciabatta and spread olive mixture evenly over both halves of bread. Starting on the bottom, layer the spicy Genoa salami, provolone cheese, bologna, mozzarella cheese and top with Genoa salami.
Top with arugula and cut into manageable sized sandwiches and serve.
The olive mixture can be made a day or two ahead of time and kept in the fridge until needed. Serve with a big green salad.