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A rustic Italian loaf called a cucolo makes an impressive large sandwich that serves a crowd. For the filling, olive tapenade is added to the classic Italian combination of fresh mozzarella, tomatoes, and basil known as "Caprese."

Martha Stewart Living, July/August 2000

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Servings:
10
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Ingredients

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Directions

Instructions Checklist
  • Slice cucolo crosswise into 2 rounds. Spread both rounds with tapenade. Arrange slices of mozzarella, basil, and tomato on the bottom half. Drizzle with olive oil; season with salt and pepper. Top with the remaining half loaf.

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Cook's Notes

If you use a round loaf other than cucolo, you may need to scoop out some of the insides of the bread so the sandwich isn't too thick. Save the scooped-out bread for bread crumbs.

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