These hearty sandwiches come together in just minutes but deliver big flavor—perfect for busy weeknights when you want something a little different.
When I ran my cake-decorating business I used a licensed kitchen at a local B&B. Every afternoon the inn left out small hors d’oeuvre trays in the lobby; I often found myself in the kitchen rescuing half-eaten trays and giving them a little TLC. The offerings changed daily, but my favorite was always olive tapenade spread on baguette slices with a bit of cheese.
I’ve always loved olives—seriously. (Yes, I confessed to craving jalapeño-stuffed olives when I was pregnant.) The tapenade at the inn was a bold mixture of different olives, garlic, and herbs: salty, punchy, and perfectly balanced with bread and cheese. After a few days without anything similar, I decided I needed to recreate that flavor immediately.
I looked through my pantry and fridge expecting a variety of olives, but somehow my supply had disappeared. Instead of admitting defeat, I improvised: pepperoncini and sun-dried tomatoes went into the mix, and the result was delicious.
I spread the homemade tapenade on sandwich-sized flatbreads—mini naan rounds work great—and added a thin layer of mayonnaise first for creaminess. On one half I layered smoked deli turkey, and on the other a slice of smoked provolone. The smoky notes in both the meat and cheese lift the sandwich to another level.
I closed the sandwiches, spread about a teaspoon of softened butter on the outside of each flatbread—just like making grilled cheese—and toasted them in a hot skillet until the bread was golden and crispy and the cheese had melted.
Cook them right and the melted provolone will mingle with the tapenade and mayo to create a savory sauce that pairs wonderfully with the turkey. The tapenade brings big flavor with a touch of heat from the pepperoncini and a hint of sweetness from the sun-dried tomato. My family devoured these and immediately asked when I would make them again—definite weeknight winners.
📖 Recipe
Italian Flat Bread Turkey Melts
Heather Cheney
Ingredients
- ½ cup black olives
- ¼ cup sliced pepperoncini
- 2 tablespoons sliced sun-dried tomatoes
- 1 pound smoked deli turkey
- ½ pound smoked provolone, sliced
- 3 tablespoons mayonnaise
- 4 sandwich-sized flat bread rounds (mini naan works well)
- 2 teaspoons butter, divided
Instructions
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Combine olives, pepperoncini, and sun-dried tomatoes in a food processor and pulse until finely chopped to make the tapenade.
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Spread mayonnaise on each flat bread round. Spread about 1 tablespoon of tapenade on each side. Top half of each round with turkey and the other half with provolone, then assemble the sandwich.
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Melt 1 teaspoon butter in a skillet over medium heat. Place sandwich in the skillet and cook until the flat bread is golden and the cheese melts, adding the remaining butter to brown the other side. Slice and serve warm.
Nutrition Facts
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Calories: 506 kcal
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Carbs: 30 g
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Protein: 35 g
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Fat: 26 g
