Olive Salad
3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped "black-ripe" olives or Calamatas
1/2 cup roasted sweet red peppers, chopped (available at Italian delis)
1 cup olive oil
3 Tbsp. chopped fresh parsley
2 Tbsp. balsamic (or red wine) vinegar
1 1/2 tablespoons capers
1/2 teaspoon freshly ground black pepper
Meet the Meat (and cheese)...
1/4 pound thinly sliced mozzarella
1/4 pound thinly sliced salami
1/4 pound thinly sliced ham
1/4 pound thinly sliced provolone
1/4 pound thinly sliced mortadella
And...
1 large round loaf Italian bread
1 Bermuda onion sliced into thin rings
Instrucciones
1) Remove the top of a loaf of good bread (we use sourdough) and scoop out most of the bread inside.
2) Make the olive salad by combining the olives, roasted pepper, garlic, parsley, capers, olive oil, balsamic vinegar, etc.
3) Generously drizzle olive oil and spread the olive salad on each side of the open loaf .
4) On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella.
5) Repeat using more olive salad, meats and cheeses.
6) Top with the other half loaf.
7) Slice into 6 or 8 wedges.
8) Sandwich can be made up to 6 hours ahead.
9) Wrap tightly; store in the refrigerator (wrap a brick with foil and place it on top to compress the sandwich).
10) Return to room temperature before serving...
NOTE: This version is a compilation of numerous recipes we've tested over the years.
It cost us $18.99 to produce it and serves 6 @ $3.17 per...
