Chef Marie submits this really galley-friendly gem from her cooking class in Tuscany, Italy. Serves 4.
- Slice bread in half lengthwise as if to make one sandwich
- Spread both halves with tapenade
- To the bottom loaf of bread, add sliced mozzarella, sliced tomato and cold cuts
- Top with arugula, drizzle a little olive oil, add salt and pepper
- Add top of bread to bottom, press down slightly, cut in 4 pieces
- Wrap tightly in saran wrap and go sailing.
- One loaf Ciabatta bread
- One large mozzarella ball, sliced
- One large tomato, sliced
- Mix of Italian cold cuts
- Handful of Arugula
- Olive tapenade (store bought)
- Olive oil
- Salt & Pepper