1 tablespoon Peloponnese Kalamata Olive Spread
2 tablespoons eggplant meze
1 6-inch French bread or Italian roll
2 ounces summer sausage and/or deli ham, sliced
2 ounces provolone or monterey jack cheese, sliced
½ cup finely shredded lettuce
Cut bread lengthwise; spread cut sides with olive spread. Alternately layer meat and cheese on bread. Top with eggplant meze and lettuce.