Italian Sando with Tapenade, Turkey & Peppers

Warm the Bread:
Preheat a skillet or oven. Warm the ciabatta or focaccia for 2–3 minutes until lightly crisped on the outside.
Flavor the Base:
Split the bread open. Rub the inside of the loaf with the crushed garlic clove for aromatic flavor. Drizzle olive oil evenly across both halves.
Spread the Sauce:
Spread olive tapenade or pesto generously on both sides of the bread for herbaceous depth.
Layer the Fillings:
Add slices of beef salami or pepperoni, followed by smoked turkey, then the cheese.
Add the Veggies:
Layer the tomato slices, red onion, roasted red peppers, fresh basil, and a handful of lettuce or arugula. Season lightly with salt and pepper.
Finish & Toast (Optional):
Close the sandwich, pressing gently to hold it together. For a warm melt, toast in a skillet or panini press for 2 minutes per side until the cheese begins to soften and the bread is crisp.