- 1 medium ciabatta loaf
- 1/2 cup black olive tapenade
- 1 pound fresh salted mozzarella, thinly sliced
- 1 roasted red pepper, sliced (about 6 pieces)
- Kosher salt
- Good quality extra-virgin olive oil
Slice the ciabatta in half horizontally. Evenly spread olive tapenade on the cut side of each half. Arrange the mozzarella and roasted red pepper slices evenly on bottom half of the bread. Season with salt to taste, and drizzle with some extra-virgin olive oil. Put the other half of the loaf on top.
Using a serrated knife, slice the loaf in half lengthwise. Then cut each half into six smaller sandwiches to make a total of 12 sandwiches. Arrange the sandwiches on a serving platter and serve.
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