4 hoagie rolls
1 package Sugardale Sliced Ham & Water Product Lunch Meat
1 package Sugardale Sliced Salami
1 package Sugardale Pepperoni
4 slices provolone cheese
1 small jar banana pepper rings
Olive Tapenade Spread:
1 cup stuffed green olives, divided
1 cup pitted kalamata olives, divided
1 clove garlic
1 ½ Tbsp. capers, drained
4 basil leaves
3 Tbsp. olive oil
- Begin making the olive spread by pulsing 1/2 cup green olives and 1/2 cup kalamata olives in the food processor until chopped. Place in a bowl and set aside.
- In the food processor, combine remaining olives, garlic, basil, capers, and olive oil and mix together until finely minced. Stir mixture together with chopped olives and set aside or place in refrigerator.
- Build each sandwich on a hoagie roll using 3 slices Sugardale Sliced Ham, 4 slices Sugardale Salami, and 8 slices Sugardale pepperoni. Top with 1 slice of provolone cheese, banana pepper rings, and spread the top of the bun with olive tapenade.
- Serve sandwich cold or if desired, bake in 350˚ oven for 5-10 minutes until warmed throughout.
Tip: If baking, add olive tapenade spread after sandwich has been heated.