Italian-style sandwiches on focaccia bread

_ INGREDIENTS

30 mL (2 tbsp.) olive tapenade or finely chopped black olives

1 caramelized onion focaccia

80 mL (⅓ cup) grilled red peppers, cut in thin strips

150 g (1/3 lb.) deli meat (Genoa salami, salami prosciutto, prosciutto)

250 mL (1 cup) arugula

250 g (8 oz.) fresh mozzarina cheese, sliced

5 mL (1 tsp.) balsamic vinegar coulis

To taste, freshly ground pepper

_ DIRECTIONS

Slice focaccia bread lengthwise into two large slices.

Spread upper slice with olive tapenade or chopped olives.

Cover entire bottom slice with deli meats, placing them one type at a

time.

Add grilled peppers over the entire surface and then top with slices of

mozzarina.

Add some arugula, season with pepper, and drizzle with balsamic

vinegar coulis.

Slice and serve.