Ingredients
1
loaf French bread (12 inches long), cut horizontally in half
1/4
cup basil pesto
10
slices salami (3 1/2 inches in diameter)
2
or 3 roma (plum) tomatoes, thinly sliced
1
small green bell pepper, cut into thin rings
2
medium green onions, chopped (2 tablespoons)
1/4
cup sliced ripe olives
6
slices (1 1/2 ounces each) provolone cheese
Preparation
Heat oven to 425°.
Place bread halves, cut sides up, on ungreased cookie sheet. Spread with pesto. Top with salami, tomatoes, bell pepper, onions, olives and cheese.
Bake 8 to 10 minutes or until cheese is melted.
