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pimento stuffed olives ripe olives capers anchovies olive oil lemon juice fresh parsley garlic oregano Italian bread mortadella Provolone cheese Genoa salami
Viewed: 18 - Published at: 7 years agoIngredients
- 1 1/2 cups pimento stuffed olives, chopped
- 1 cup ripe olives, chopped
- 2 tablespoons capers, drained
- 3 anchovies, drained and chopped
- 1/2 cup olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1 teaspoon oregano leaves
- 1 round loaf Italian bread (8 to 10 inches round)
- 1/2 lb mortadella, thinly sliced
- 1/2 lb provolone cheese, thinly sliced
- 1/2 lb genoa salami, thinly sliced
Method
- Combine the olives, capers, anchovies, olive oil, lemon juice, parsley, garlic, and oregano in a bowl.
- Cover and chill for 2 to 4 hours.
- To assemble the sandwich, split the loaf of bread in half horizontally.
- Take some of the soft insides out of each side.
- Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl.
- Stir the relish to blend and then spoon half onto the bottom round of bread.
- Arrange the mortadella slices over the olive salad.
- Then layer the provolone and salami.
- Mound the remaining olive salad over that and cover with the top shell.
- Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour.
- Cut the sandwich into wedges to serve.
