Olive Salad (below)
1 unsliced large round or oval loaf Italian or sourdough bread (8-10 inch diameter)
1/2 pound thinly sliced hard dry Italian salami
6 ounces thinly sliced provolone cheese
1/4 pound thinly sliced Black Forrest Ham
Olive Salad
1 anchovy fillet, mashed
1 large clove garlic, crushed
1/3 cup olive oil
1/2 cup chopped pimiento-stuffed olives
1/2 cup chopped Greek or ripe olives
1/2 cup chopped mixed picked vegetables
2 Tablespoons chopped fresh parsley
1/2 teaspoon crushed dried oregano leaves
1/2 teaspoon crushed dried oregano leaves
1/8 teaspoon pepper
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To make Olive Salad:
Stir anchovy and garlic into oil in 1-quart glass or plastic bowl until well blended. Stir in remaining ingredients. Cover and refrigerate at least 8 hours, stirring occasionally.
*I make the olive salad the night before. The next day I put the olive salad in a sieve with a bowl under it about an hour before making the sandwich to drain the olive salad, reserving the marinade.
To make Sandwiches:
Cut bread horizontally in half. remove 1/2-inch layer of soft bread from inside of each half to within 1/2 inch of edge. Drain Olive Salad, reserving marinade. Brush reserved marinade over cut sides of bread. Layer salami, one-half of the Olive Salad, the cheese, ham and remaining Olive Salad on bottom half of bread. Cover with top half of bread.
*It's hard to find that bread. Rosauers use to have it on the shelf, but now you can only pre-order it there. It's called Foccacia herb round bread. It's hard to find a good round loaf of bread that is soft and not too hard. I also get my olives/mixed vegetables from their olive deli. Good Food Store has a good olive deli too.
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