Ingredients
- 8 Ciabatta Rolls, halved lengthwise
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained and finely chopped
- 1 can Cento Pitted Green Olives (6 oz), drained and finely chopped
- 1 jar Cento Fancy Giardiniera (12 fl oz), drained and finely chopped
- 1 can Cento Artichokes in Brine 8-10 (14 oz), drained and chopped
- 16 slices Provolone Cheese
- Cento Imported Extra Virgin Olive Oil, for brushing
Directions
Preheat oven to 400ËšF. Lay 8 rolls (16 halves) dough side up on a large baking sheet. Diving black and green olives among 8 sandwich bottoms and top with a single slice of cheese. Evenly distribute artichokes and giardiniera on cheese layer and top with another slice of cheese. Brush sandwich tops with oil and place on baking sheet in the oven. Bake for 5 minutes, or until cheese is lightly browned, then remove from oven and press sandwich tops in place. Cut sandwiches in half before serving. Serves 8.
