- Olive Salad:
- 1 round loaf of Italian bread
- 1/4 pound(s) thinly sliced hard salami
- 1/4 pound(s) sliced provolone cheese
- 1/4 pound(s) thinly sliced deli ham
- 1 jar(s) (7-ounce) roasted red peppers, minus the oil (optional-- you can substitute tomato slices, or just leave both out.)
- Green olives
- Black olives
- Cocktail onions (found with pickles and olives in the grocery store)
- 1 stalk(s) celery, diced small
- Italian herbs (Use premixed Italian seasonings, or combine oregano, basil, rosemary, marjoram, and/or thyme.)
- Olive oil
Slice the bread in half horizontally, and pull out some of the soft insides to make it hollow. Eat the extra bread, save it to make breadcrumbs, or feed it to the birds—just don't waste it.
To make the olive salad: Coarsely chop the olives and cocktail onions. On average, the pieces should be about the size of a raisin. Combine all ingredients. Olive Salad will keep in a sealed container in the refrigerator for up to one month.
Spoon half of the olive salad into the bottom portion of the loaf. Layer the meats, cheese, and roasted red pepper on top of that. Add the remaining olive salad, and quickly put the top half of the bread on before olive salad spills everywhere. If you're starving, go ahead to step 3, but if you can stand the wait, let the sandwich rest for at least 10 minutes so that the bread soaks up the juices. (Put it in the fridge if you’re letting it rest for longer than 15 minutes.)
Cut the giant sandwich into quarter-rounds to serve. Can you fit it in your mouth?