One of my favorite things to much on for Superbowl is my Mom’s sandwich platter. It consists of everything from quartered PB and J’s, ham and cheese, bologna and cheese, turkey, egg salad, you name it, it’s on the platter. Any gathering we have, my sister and I beg my mom to make her traditional little sammy’s. She really is the Best sandwich maker ever.With that said, I wanted to contribute to the sandwich platter this year and I think I’ve found it. I experimented this morning with my own version of the traditional
¼ Cup extra virgin olive oil
4 Roasted garlic ciabatta Rolls, or other crusty roll of choice, split in half
1 ½ Cup olive salad (see recipe below)
24 slices of
8 slices Sara Lee Roasted Garlic Jack cheese or Provolone Cheese1. Brush top and bottom slices of rolls with olive oil. On the bottom rolls layer divided olive salad, 6 slices salami and 2 slices cheese. Top with top roll.
2. Preheat grill pan or Panini press to medium high heat. When hot place sandwich in middle of pan. If using a grill pan, find a heavy pan to set on top of sandwich to compress it. Cook for about 2 minutes each side or until nice grill marks show up and cheese is melted. Cut and serve!Easy Olive Salad1 Cup chopped green olives with Pimento
½ Cup chopped pepperocinis
1 clove garlic, minced
½ teaspoon dried oregano
2-3 Tablespoons extra virgin olive oil1. Mix all ingredients together in a large bowl. Refrigerate up to 2 days before using.