INGREDIENTS
8 inches
bread
2 tbsp
extra virgin olive oil
1 cup
olive tapenade
8 ozs
salami
8 ozs
provolone cheese
8 ozs
ham
3 ozs
prosciutto
1/2
onion
1 serving
pepperoncini peppers
2 cups
arugula
1 cup
olives
1 cup
olives
4 tbsp
brine from the olive jars
4 tbsp
red wine vinaigrette
3 tbsp
extra virgin olive oil
1 large clove
garlic
1/2 tsp
capers