Ingredients
1 small fennel bulb, halved, cored, and cut into paper-thin slices (1 1⁄4 cups) .5 medium red onion, very thinly sliced 1 tablespoon(s) lemon juice 1 tablespoon(s) extra-virgin olive oil .25 teaspoon(s) salt .25 teaspoon(s) freshly ground pepper, mixed with above salt 1 loaf(s) (8-inch round) crusty Italian bread .667 cup(s) kalamata olive tapenade 4 ounce(s) thinly sliced mortadella 4 ounce(s) thinly sliced fontina cheese 4 ounce(s) thinly sliced sopressata or Genoa salami 1 jar(s) (17-ounce) marinated roasted yellow and red peppers with garlic, drained, peppers opened flat, and seeds scraped off 1 cup(s) (packed) baby arugula leaves 1 medium tomato, thinly sliced 4 ounce(s) thinly sliced provolone cheese 2 ounce(s) thinly sliced prosciuttoDescription
Redbook Magazine
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