This recipe was adapted from Half Baked Harvest! Be sure to check out her original for a party-size Italian Melt.
(makes 1 sandwich)
1 ciabatta bun
2 slices of Hot Capicolli
3 slices of Lepp’s pizza pepperoni
3 thin slices of Prosciutto
1 generous tablespoon of tapenade
Mayonnaise to preference
1 slice of provolone cheese
fresh mozzarella cheese, cut into thin slices
a handful of arugula
Candied Jalapeno Peppers (homemade, or from Salt Spring Kitchen Co)
a sprig of fresh basil, roughly chopped
Preheat the oven to 400 degrees. Line a small tray with parchment paper and set aside.
Cut open the focaccia bread, and spread mayonnaise onto the bottom piece. Next, add your tapenade and spread evenly. Layer the deli meats next, then the cheeses.
Place both halves of the sandwiches onto the tray. Transfer to oven and bake 10 – 15 minutes or desired toastiness.
Remove from oven, top with candied jalapeno peppers and arugula.
Close the sandwich and enjoy with your favourite Lepp Farm Market soup!