1. For ease of preparation, clear a work space large enough to accommodated the length of the baguettes. Cut each baguette in half, widthwise, then slice each half all the way through lengthwise. Remove some of the center bread dough from both the upper and lower halves. Discard pulled dough.

2. Spread tapenade into bottom half of each baguette. Divide and layer and cheese and meats on top of tapenade.

3. Press roasted red pepper and pepperoncini into top of half each baguette. Place top half onto bottom half and gently press sandwich together.

4. Cut each half baguette into three sandwiches and insert a frilled toothpick into center of each sandwich to hold it together. To serve arrange sandwiches on platter.

Source: Hannaford fresh Magazine, May - June 2007