Substitution: Any olive tapenade, drained, can be substituted for the diced olives for a great flavor combination.
- 1 can Pillsbury® refrigerated crusty French or country Italian loaf
- 1/4 cup chopped green or ripe olives
- 4 slices (3/4 ounce each) sliced provolone cheese, cut in half
- 6 ounces thinly sliced salami
- 1/2 cup roasted red bell peppers (from a jar), well drained, cut into small strips
Heat a closed contact grill or panini maker for 5 minutes.
Meanwhile, on a cutting board, carefully unroll the dough. Cut into 8 rectangles. Place 2 rectangles on the grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from the grill. Repeat with remaining rectangles.
Sprinkle 1 tablespoon olives on each of 4 rectangles. Top each with 1 slice cheese and 1/4 each of the salami and roasted peppers. Place the remaining rectangles on top.
Place 2 sandwiches on the grill; close grill. Cook 2 to 3 minutes or until the cheese is melted. Repeat with remaining sandwiches.
Tip: Substitution: Any olive tapenade, drained, can be substituted for the diced olives for a great flavor combination.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
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