• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 (14 inch) Focaccia flat breads,
  • Marinade
  • 1/4 c. extra virgin olive oil
  • 2 TBS. fresh basil
  • 1 tsp. dried oregano
  • 2 TBS. onion, finely minced
  • 2 TBS. garlic, finely minced
  • 2 TBS. green olives, finely minced
  • Salt & Pepper to taste
  • Filling
  • 1/2 lb. salami, sliced
  • 1/2 lb. proscuitto, thinly sliced
  • 1/2 lb. Provolone cheese, sliced


  • Combine ingredients for marinade and set aside.
  • Cut a very thin top layer off each bread to expose bread and allow marinade to soak in.
  • Spread 1/2 marinade on the cut side of 1 of the flat breads. Layer cheese, proscuitto and salami on marinated side of bread. Spread remaining marinade on cut side of second flat bread; place on top of layered filling ingredients.
  • Wrap in plastic wrap and refrigerate overnight. Unwrap cut into squares and serve.


Categories: Dinner  Lunch  Pork  Sandwich 

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