crusty sandwich rolls
1 jar roasted red peppers
1 jar tapenade
provolone or asiago cheese slices or shavings
thinly sliced red onion
thinly sliced sopressata, mortadella, or combination of cured Italian meats
arugula or baby greens mix
Cut sandwich rolls in half. Spread a thin layer of tapenade on bottom half of roll. Drizzle with a little dressing. Layer the remaining ingredients on top of tapenade. Drizzle more dressing over all and drizzle some on the inside of the roll top. Press the top down gently but firmly to permeate the meat and cheese with the dressing. Can be made ahead and wrapped tightly for enjoying on a picnic.