1 sourdough baguette
¾ lb Sopresatta Salami, thinly sliced
thinly sliced red onion
1 wedge Brie
1 jar (6 oz) green olive tapenade
red leaf lettuce
Slice entire baguette horizontally in half. Spreaddesired amount of mayonnaise on the bottom half of the bread. Top with salami,onions, lettuce and Brie. On the top piece of bread, slather with green olive tapenade. Assemble and cut into individual sandwiches. Serves 4.
Pairs well with Lambert Bridge Merlot, Crane Creek Cuvee and Cabernet Sauvignon