6 to 8 servings



1-1/2 cup pimiento-stuffed green olives, chopped
1 cup pitted ripe olives, chopped
2/3 cup olive oil
1/4 cup chopped parsley
2 cloves garlic, minced
1/2 cup chopped green onion
1/2 cup roasted red peppers, drained and chopped
1 tsp. dried oregano
2 tsp. fresh lemon juice
Freshly ground pepper, to taste
1 loaf Italian bread
Shredded iceberg lettuce
2 tomatoes, thinly sliced
1/2 lb. Mortadella (or baked ham), sliced
1/2 lb. Provolone
1/2 lb. hard salami, sliced


In a glass bowl, mix together the olives, olive oil, parsley, garlic, green onions, roasted peppers, oregano, lemon juice and pepper. Cover and refrigerate overnight.

To assemble sandwich:
Cut bread in half horizontally. Pull out most of the soft middle. Drain olive mixture and brush both cut sides of the bread generously with the reserved marinade.

Place half the olive mixture in the hollow of the bottom bread half. Leave a 3/4-inch rim around the outside to avoid oozing when loaf is weighted.

Place a layer of shredded lettuce and sliced tomatoes. Continue with a layer of Mortadella, then Provolone, and then salami, more lettuce and tomato, and finally the remaining olive salad. Cover with top half of the bread.

Wrap loaf tightly with plastic wrap. Set on a plate and add weight on top (i.e. a 5-pound bag of flour). Chill at least 30 minutes and up to 4 hours. Remove weight and unwrap. Cut into wedges to serve.

Author's Comments

Don't let the long list of ingredients deter you! There isn't any cooking involved - it's just a sandwich and the more "stuff" in a sandwich, the better!!

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