1. Place the 1/4-inch sliced mozzarella on paper towels to absorb some of the cheese's excess liquid.

2. Using a sharp bread knife, cut the focaccia in half horizontally, creating two thin rounds. Layer the roasted pork on the bottom half. Then add the mozzarella slices and ground pepper. Spread the tapenade on the inside of the top half of the focaccia.

3. Put the two sides of focaccia together. Using both hands, gently press down the sandwich.

4. Slice the finished sandwich in half. Slice each half into two sandwiches. Wrap each sandwich individually and refrigerate until needed.

Source: Hannaford fresh Magazine, July - August 2006