Source: dLife

A hearty Italian-style sandwich with salami, spinach, feta cheese, and olive tapenade.

Servings

2 oz canned black olives , drained
2 tbsp olive oil
1 tsp fresh lemon juice
1 medium garlic cloves , minced
0.12 tsp dried basil
0.12 g dried rosemary
0.12 tsp dried marjoram
0.12 g ground thyme
16 oz French bread baguette
4 oz crumbled feta cheese
0.25 lb sliced Genoa salami , sliced thin
1 cup fresh baby spinach
7 oz roasted red peppers with brine , drained and chopped
14 oz canned artichokes hearts, drained , rinsed

1 Using a food processor or blender, pulse olives, oil, lemon juice, garlic, basil, thyme, marjoram, and rosemary until finely chopped. Reserve 1/3 cup mixture. Save the other 2/3 cup for another use.
2 Slice the top 1/3 off of each baguette and hollow out the middles leaving a 1/4 inch thick shell.
3 Spoon olive mixture onto the bottom of each baguette and top with feta cheese. Layer salami, spinach, red peppers, and artichokes on top of cheese. Place other half of bread on top and gently press down. Wrap baguettes in foil and chill at least 3 hours or overnight.
4 When ready to use, either serve chilled or heat in a 350 degree F oven for 20 to 25 minutes. Slice into 36 pieces and serve with a toothpick in each.

You may purchase olive tapenade pre-made in a specialty store or market.