Tapenade is an olive spread sold in most grocery stores. This recipe appeared in a 2011 story, “Cool tips to keep you from sweating your summer meals.” Adapted from Everyday Food (July/August 2011)
2 medium cucumbers, cut lengthwise into thin wedges
¼ cup rice vinegar
2 tablespoons granulated sugar
Coarse sea salt and ground pepper
1 country-style round bread loaf, 8 inches in diameter
1/3 cup olive tapenade
½ pound deli turkey, thinly sliced
1 zucchini, thinly sliced
1 large tomato, thinly sliced
4 ounces provolone, thinly sliced
TOSS cucumbers with vinegar and sugar in large bowl. Season with salt and pepper to taste. Let sit at room temperature for 20 minutes.
CUT bread loaf in half horizontally and scoop out insides. Spread inside of each half with olive tapenade. Arrange turkey on bottom half of bread. Top with zucchini, marinated cucumbers, tomato and cheese. Place top half of bread on top. Wrap tightly with plastic wrap and let sit for 20 minutes.
UNWRAP sandwich and cut into four wedges. Serve. Yield:
Yield: 4 servings
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