Appears in Cook's Country April/May 2006
This eat-with-a-fork sandwich got its inspiration from Antipasto salad. You'll need oversized slices from a large loaf of peasant bread to support the substantial ingredients.
WHY THIS RECIPE WORKS
We toasted the bread in this Antipasto Melts recipe to make sure it was sturdy enough to support all the layers of ingredients. Black olive tapenade added potent flavor to the Antipasto Melts, and it spread evenly across each thick slice of...