Pepperoni-Soppressata Tea Sandwiches

Pepperoni-Soppressata Tea Sandwiches

These Pepperoni-Soppressata Tea Sandwiches are a savory treat layered with provolone cheese, soppressata, pepperoni slices, and olive tapenade on Italian bread.

Pepperoni-Soppressata Tea Sandwiches
Yield: 18 tea sandwiches • Preparation: 25 minutes
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Ingredients
  1. 7 large slices Italian sandwich bakery bread
  2. 5 slices provolone cheese
  3. 2 tablespoons mayonnaise
  4. 18 slices soppressata*
  5. 18 slices pepperoni
  6. 1 recipe Olive Tapenade (recipe follows)
Instructions
  1. Using a 1½-inch round cutter, cut 36 rounds from bread.
  2. In a medium nonstick sauté pan, toast bread slices on both sides over high heat. Set aside.
  3. Using the same cutter, cut 18 rounds from cheese.
  4. Spread ¼ teaspoon mayonnaise onto one side of each bread round. On each mayonnaise-coated side of 18 bread rounds, layer a soppressata slice, a pepperoni slice, and a provolone slice. Top cheese with ½ teaspoon Olive Tapenade each, and place another bread round, mayonnaise side down, on top. Secure with a frilled pick.
  5. Serve immediately.
Notes
  1. *Soppressata is a dry Italian salami. It can be purchased in the deli-meats section of most grocery stores.
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Olive Tapenade
Yield: 1⁄2 cup • Preparation: 10 minutes
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Ingredients
  1. 1⁄4 cup pitted Kalamata olives
  2. 1⁄4 cup pitted green olives
  3. 1 teaspoon capers
  4. 1 teaspoon finely minced shallot
  5. 1 teaspoon fresh lemon juice
Instructions
  1. In the work bowl of a food pro- cessor, combine olives and capers. Pulse until nely chopped. Add shallot and lemon juice, stirring to blend. Cover, and refrigerate until needed.
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