150 g Schneiders® Genoa Salami
150 g Schneiders® Blue Ribbon® Sliced Classic Bologna
6 slices Provolone cheese
6 slices Mozzarella cheese
1 cup Arugula
1 loaf soft Ciabatta bread, sliced in half
½ small Shallot, finely chopped
1 clove Garlic, finely chopped
1/8 tsp Chili flakes
¾ cup pitted Spanish or Italian olives roughly chopped
¼ cup Roasted red peppers, cut into ¼ inch diced
5 tbsp (15 mL) Extra Virgin Olive Oil
½ tbsp Capers, roughly chopped
2 tbsp Italian parsley, roughly chopped
½ tsp Kosher salt
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.