Ingredients
1 cup cubed ciabatta
1 small clove garlic, minced
Provolone, finely grated (enough to coat ciabatta)
Kosher salt and freshly ground pepper
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon mayonnaise
Hoagie spread, such as Cento Diced Hot Cherry Pepper Hoagie Pepper Spread
Mixed greens, such as radicchio, endive, and arugula
Sliced roast turkey, salami, provolone, celery, and store-bought giardiniera (marinated vegetables)
Preparation
Preheat oven to 375 degrees. Toss ciabatta with garlic, extra-virgin olive oil, and enough finely grated provolone to coat lightly and evenly; season with kosher salt and freshly ground pepper. Bake until crisp and golden, about 10 minutes.
Stir together balsamic vinegar, olive oil, and mayonnaise. Add hoagie spread, salt, and pepper to taste and stir to combine.
Pack mixed greens in a resealable container with sliced roast turkey, salami, provolone, celery, and giardiniera. Pack dressing and croutons separately. Toss to combine just before eating.
