Ingredients:
---For the olive salad: |
1 Cup finely chopped -- pitted, brine-cured green olives, such as Picholine |
1 Cup finely chopped -- pitted, brine-cured black olives, such as Kalamata |
1/2 Cup extra virgin olive oil |
1/2 Cup finely chopped fresh parsley |
1/2 Cup finely chopped capers |
2 Teaspoons finely chopped fresh oregano -- or |
1 Teaspoon dried oregano |
1/2 Cup chopped pimientos |
1/4 Cup chopped pickled cocktail onions |
1 Teaspoon Salt |
1 Teaspoon black pepper |
1 Tablespoon lemon juice |
---For the sandwich*: |
1 loaf Round Loaf Of Italian Or French Bread 9 inch |
1 Cup shredded lettuce |
4 Ounces thinly sliced mortadella |
4 Ounces thinly sliced salami |
4 Ounces thinly sliced Fontina -- provolone, or mozzarella cheeses |
1 Large ripe tomato -- cut into thin slices |
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Preparation / Directions:
* As with any hero sandwich, the filling can vary. Use your favorite
cold-cuts in place of those I have suggested here if you prefer.
Combine the ingredients for the olive salad and mix well in a large
bowl. Cover and refrigerate for at least 8 hours.
Slice the bread in half horizontally and scoop out some of the soft bread
inside, creating a slight cavity in each side. Drain the olive salad,
reserving the juice, and liberally brush the juice on each half of the loaf.
Spread half the olive salad on the bottom half of the loaf. Then add the
lettuce, meats, cheese, and tomato in layers. Top with the remaining olive
salad and cover with the top of the loaf. Wrap tightly in plastic or paper
and place on a large plate. Place another plate on top, and weigh this down
with some canned goods. Refrigerate for at least 1 hour, or up to 6 hours,
and cut into wedges to serve.
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