1 (3-ounce) package cream cheese, softened
1/3 cup chopped roasted red bell pepper, patted dry with paper towel
1/4 cup pitted kalamata olives, halved
1 (12- to 16-ounce) rectangular loaf ciabatta or French bread, cut horizontally
1/2 cup loosely packed fresh basil leaves
4 large lettuce leaves
1/4 pound thinly sliced deli smoked turkey
1/4 pound thinly sliced deli baked ham
1/4 pound thinly sliced sopressata Italian salami or salami
6 (3/4-ounce) slices deli provolone cheese
Place butter and cream cheese in food processor bowl fitted with metal blade; process until creamy. Add roasted pepper and olives. Process until finely chopped.
Spread half of spread mixture evenly onto each cut-side of bread. Layer bottom half of bread with basil, lettuce, turkey, ham, salami and provolone cheese. Cover with top half of bread. Cut into 8 slices.
- Sopressata salami is an Italian dry salami made from pork. It often includes a hot pepper seasoning.
- To prepare spread without food processor, combine butter and cream cheese in bowl. Beat at medium speed until well mixed. Finely chop roasted pepper and olives. Add to butter mixture; stir until well mixed.
- Spread can be prepared up to 2 days ahead. Cover; store refrigerated. Let stand at room temperature 15 minutes before spreading.
- Sandwich can be assembled up to 24 hours before serving. Wrap tightly with plastic food wrap; refrigerate until serving time.