A Mediterranean hot sandwich consisting of olive paste, Swiss cheese, roasted red peppers and eggplant salad cut into finger-sized wedges.

Mediterranean Cheese Fingers

1 loaf (8 ounces) soft Italian bread, 16 inches long
1/4 cup prepared olivada (olive paste)
6 ounces Wisconsin Swiss cheese, thinly sliced
1 (7-ounce) jar roasted red peppers, drained - divided use
1/3 cup prepared eggplant salad

1. Slit bread in half lengthwise.
2. Spread olivada on both sides of bread.
3. Place half of cheese slices on bottom side of bread. (Fold cheese to fit bread, if necessary.)
4. Place half of peppers on top of cheese.
5. Gently spread eggplant salad over peppers in an even layer.
6. Cover with remaining peppers and cheese.
7. Place bread on top.
8. Wrap loaf tightly in aluminum foil; bake at 350°F (175°C) for 20 minutes.
9. Place party toothpicks in loaf at 2 inch intervals. Use a bread knife to cut into 12 finger-sized wedges.
10. Serve on a platter or tray.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.