1 cup giardiniera (Italian hot vegetable salad), drained
1/4 cup salad olives (green olives with pimiento)
8 slices good quality crusty white bread, 1/2-inch thick slices
8 slices deli cut provolone cheese
4 tablespoons softened butter
Heat griddle to medium.
In a food processor pulse chop the salad and olives into a fine relish. Spread 4 slices of bread with relish and top each with 2 slices cheese and 4 more slices of bread. Butter the outside of the sammies with softened butter and grill until golden on both sides, 4 to 5 minutes total. Cut and serve.
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