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Antipasto Melts

Source of Recipe


Cook's Country, April / May 2006






List of Ingredients



• 3 Tbsp extra-virgin olive oil
  
• 1 Tbsp black olive tapenade
  
• 4 (1/2-inch thick) slices from large crusty peasant loaf
  
• 16 slices Genoa salami
  
• 8 slices capicola
  
• 4 very thin slices red onion
  
• 4 slices mozzarella cheese
  
• 4 slices provolone cheese
  
• 2 cups baby spinach
  
• 1 Tbsp balsamic vinegar
  






Instructions



1. Position oven rack 6 inches from broiler element and heat broiler. Mix 2 tablespoons oil and tapenade in small bowl and spread mixture onto tops of bread slices. Place bread on baking sheet and broil until lightly toasted, about 2 minutes.
   
   
2. Remove from oven and layer each slice of bread with 2 slices salami, 2 slices capicola, 2 more slices salami, 1 slice red onion, 1 slice mozzarella, and 1 slice provolone. Broil until cheese is melted and beginning to brown, about 2 minutes.
   
   
3. Toss spinach, remaining 1 tablespoon oil, and vinegar together in medium bowl. Divide spinach evenly on top of each sandwich. Serve.
   
   Serves 4