Tuscan BLT Sandwiches

Serves 6


1 14 to 16-ounce olive bread loaf, cut on the diagonal into 12 slices
cup red wine vinegar and olive oil salad dressing
cup shredded Parmesan cheese
6 ounces thinly sliced hard salami                     
3 ounces thinly sliced mortadella
4 Roma tomatoes, sliced
10-15 fresh basil leaves
6 1-ounce slices Provolone cheese


  1. Lightly coat one side of each bread slice with 1 teaspoon salad dressing. Then sprinkle each with 1 teaspoon Parmesan cheese.
  2. On 6 bread slices, build sandwiches by placing salami, mortadella, tomato slices, basil and Provolone, in order listed. 
  3. Top with remaining bread slice. Wrap tightly with plastic wrap. 
  4. Refrigerate and transport to picnic in a chilled ice cooler.
National Hot Dog & Sausage Council