4 mini focaccia rolls, cut in half
1/2 cup low-fat Italian dressing
2 tablespoons chopped Kalamata olives
2 tablespoons chopped stuffed green olives
4 (1/4-inch) slices tomato
1/2 cup roasted red bell pepper, cut into strips
4 slices Provolone Cheese
1. Heat broiler. Place rolls onto ungreased baking sheet, cut-side up. Broil 4 to 6 inches from heat until light golden brown (1 to 2 minutes). Brush toasted side of each roll with 1 tablespoon dressing. Remove top halves of rolls from baking sheet. Set aside.
2. Combine olives in small bowl. To assemble sandwiches, layer bottom half of each roll with 1 slice tomato, 2 tablespoons olive mixture, 2 tablespoons roasted red pepper strips and 1 slice cheese.
3. Continue broiling until cheese is melted (2 to 3 minutes). Place top half of rolls over cheese.