YIELD: 12 SERVINGS 12 ciabatta rolls 24 pieces (halves) sun dried tomato in oil 11⁄2 cup prepared black olive tapenade 3 lbs. roasted turkey breast, sliced (4 oz. per sandwich) 6 oz. baby spinach 36 slices bacon, cooked crisp 18 oz. Muenster cheese, sliced (24 slices) 1⁄2 cup Dijon mustard 1. Split the rolls lengthwise to form tops and bottoms for the sandwiches. 2. Coarsely chop the tomatoes and fold with the tapenade. 3. Spread tapenade mixture edge to edge on ...

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