Tuscan BLT Sandwiches
1 14 to 16-ounce olive bread loaf, cut on
the diagonal into 12 slices
¼ cup red wine vinegar and olive oil salad dressing
¼ 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
- Lightly coat one side of each bread slice with 1 teaspoon salad dressing. Then sprinkle each with 1 teaspoon Parmesan cheese.
- On 6 bread slices, build sandwiches by placing salami, mortadella, tomato slices, basil and Provolone, in order listed.
- Top with remaining bread slice. Wrap tightly with plastic wrap.
- Refrigerate and transport to picnic in a chilled ice cooler.