Shelly's Recipe

ANTIPASTO MELTS

Category: Sandwiches

3 tbsp extra virgin olive oil
1 tbsp black olive tapenade (in the Italian section)
4 slices large crusty peasant loaf (1/2-inch-thick)
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

Position oven rack 6 inches from broiler element and heat broiler. Mix 2 tbsp 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.

Remove from oven and layer each slice 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.

Toss spinach, remaining 1 tbsp oil, and vinegar together in -medium bowl. Divide spinach evenly on top of each sandwich. Serve. Serves 4