Bring a touch of Italy to the dinner table with these peasant-style rustic bread sandwiches filled with cheese, salami, sliced prosciutto and red onions – ready in just 10 minutes!
If rosemary olive oil is not available, you can make your own. In a small saucepan, warm 1 cup olive oil with 1 or 2 sprigs of washed and dried fresh rosemary for 8 to 10 minutes. Cool; discard rosemary. Pour oil into a jar with a tight-fitting lid. Store in refrigerator up to 2 weeks.
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