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 |
| 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 |
|
Preparation:
* 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. |
