1cupsliced olives,I use a mixture of green and kalamata
1/4cupfinely diced red onion
1/2cupchopped marinated artichoke hearts
1/2cupchopped roasted red pepper
2garlic cloves,minced
1/4teaspooncrushed red pepper flakes
1/2teaspoonoregano
2tablespoons Olive Oil
1tablespoon red wine vinegar
salt and pepper to taste
Panini
8slicesFrench or Italian breador use ciabatta but cut horizontally
12slicesprovolone cheese
1/2poundthinly sliced salami,I use genoa
1/2poundMortadella
1/2poundCapicola or prosciutto
more Pompeian Olive oil for bread
Instructions
To make Olive Salad, combine all ingredients in a small bowl. Season to taste with salt and pepper. Refrigerate until needed.
Heat a Panini Grill (or a skillet or griddle).
For each sandwich, Brush the outsides of bread with olive oil and spread olive salad on the inside of both pieces of bread.
Layer desired amount of cheese and meats. Place one assembled sandwich at a time in the Panini press and cook until bread is crispy and cheese is melted. Slice in half to serve.