September 28, 2008

Open-Faced Antipasto Melts

3 tbsp olive oil
1 tbsp black olive tapenade
4 (1/2 inch thick) slices from large crusty peasant loaf
16 slices Genoa salami
8 slices capicola
4 very thin slices red onion
4 slices mozzarella
4 slices provolone
2 cups baby spinach
1 tbsp balsamic vinegar

Position over rack 6 inches from broiler and heat broiler. Mix 2 tbsp oil and tapenade in small bowl and spread mix onto tops of bread slices. Place bread on baking sheet and broil until lightly toasted, about 2 mins.

Remove from oven and layer each slice bread with 2 slices salami, 2 slices capicola, 2 more slices salami, 1 slice red onion, 1 slice mozz, and 1 slice provolone. Broil until cheese is melted and beginning to brown, about 2 mins.

Toss spinach, remaining 1 tbsp oil, and vinegar together in medium bowl. Divide spinach evenly on top of each sandwich and serve. 4 servings

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