A web-exclusive recipe from Italian Cooking and Living
1 tablespoon pitted kalamata olives
1 tablespoon green olives
4 fresh basil leaves
1/2 teaspoon finely chopped garlic
1/2 teaspoon extra-virgin olive oil
1 semolina roll, preferably with poppy seeds
3 slices Genoa salami
2 slices provolone cheese
1/2 tomato, sliced
Combine the black kalamata olives, the green olives, basil, garlic, and oil in a food processor and process until coarsely chopped. Slice the roll in half and spread the olive mixture evenly on each side. Layer the salami, cheese, tomato until the roll is full.
