Muffuletta With Tapenade

• 6 individual ciabatta rolls
• 2/3 cup chopped green Spanish olives
• 2/3 cup chopped kalamata olives
• 2 prepared roasted red bell peppers
• 1/3 cup olive oil
• 1 tablespoon fresh squeezed lemon juice
• 1 tablespoon Italian parsley, finely chopped
• 2 teaspoons dried oregano
• ¼ teaspoon freshly ground black pepper
• ½ pound Black Forest uncured ham, thinly sliced
• 3 ounces Sopressata Italian salami
• ½ pound provolone cheese, thinly sliced
• 2 ripe plum tomatoes, rinsed and sliced
• 2 bunches fresh basil, rinsed and dried

In the bowl of a food processor, coarsely chop green olives, kalamata olives, and roasted bell peppers. Transfer the mixture to a medium bowl, add olive oil, lemon juice, parsley, oregano, and black pepper, and stir together until well mixed. Tapenade may be made one day ahead.

Slice rolls in half crosswise. Spoon a thin layer of tapenade on the lower half of each roll and top with sliced meats, provolone, tomato and basil. Spread top half of rolls with tapenade, replace the top, wrap individual sandwiches in plastic wrap so flavors can meld, and chill until shortly before serving.

Yield: 6 sandwiches