Diavolino Sandwich (“Little Devil”)

1 piece flatbread, or 1 tortilla
1 3/4 ounces sliced Carando* pepperoni
1 3/4 ounces Kirkland Signature/Carando* spiral-sliced ham
2 ounces sliced provolone cheese
1 1/2 ounces pimiento-stuffed green olives, finely chopped
3 slices fresh tomato
2 basil leaves, thinly sliced
ROMESCO SAUCE
1 head of garlic
2 tablespoons plus 1/3 cup extra-virgin olive oil
1 3/4 pounds ripe tomatoes, halved and cored
1/4 cup toasted blanched almonds
1/4 cup toasted peeled hazelnuts
1 dried ancho chile, seeded
1 teaspoon coarse salt
4 tablespoons red wine vinegar
1 slice stale white bread, torn, if needed for body
Salt and pepper

1. Preheat oven to 350°F.
2. To prepare Romesco Sauce, cut top
1/4 inch off garlic. Place on a sheet
of foil with cut side up. Drizzle with 1 tablespoon olive oil. Wrap loosely and bake for 25-30 minutes, or until lightly golden and soft to the touch. Let cool; squeeze to remove garlic cloves from skin.
3. Place tomatoes in a pan, drizzle with 1 tablespoon olive oil; bake for 20 minutes, or until tender.
4. Place garlic, tomatoes, remaining oil and all other sauce ingredients in a food processor and puree. Add salt and pepper to taste.
5. Spread about 1/3 cup sauce evenly on bread, leaving 1/2 inch around edges uncovered. Layer meats and cheese on bread. Top with olives and tomato. Sprinkle with basil.
6. Warm in the oven.
Makes 1 serving.