Ingredients
- 1 cup giardiniera (Hot pickled vegetable salad), drained
- 1 cup packed baby arugula leaves
- 1/4 cup pitted green olives
- 8 slices pullman-style white bread
- 4 tablespoons butter, softened
- 8 thick slices provolone cheese
- 8 thin slices prosciutto cotto or boiled ham
- 8 thin slices hot soppressata
- 8 thin slices genoa salami
Description
Rachael Ray Magazine
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