Ingredients

• 2 tablespoons Peloponnese® Kalamata Olive Spread
• 1 (10- to 12-inch) whole focaccia bread
• 1/4 pound DI LUSSO® Deli Meats and Cheese, Provolone cheese
• 1 (13 ounce) jar Peloponnese® Roasted Florina Sweet Pepper Strips
• 1 small red onion, thinly sliced
• 1 small green bell pepper, thinly sliced into rings
• 1/4 package DI LUSSO® Deli Meats and Cheese, Genoa Salami
• 2 tablespoons extra virgin olive oil

Directions

1. In bowl, combine kalamata olive spread and sun-dried tomato relish.
2. Slice focaccia bread in half horizontally.
3. Drizzle each cut side of bread with 1 tablespoon olive oil.
4. Top bottom half of focaccia with salami, cheese, roasted red bell peppers, red onion, green bell peppers and olive mixture.
5. Place top of focaccia over filling and wrap in foil.
6. Refrigerate until serving time.
7. Before serving, heat oven to 350°F.
8. Place wrapped focaccia on sheet pan.
9. Bake for 30 minutes or until hot and filling is warmed through.
10. Remove from foil.
11. Let stand 5 minutes.
12. Cut into wedges and serve.