Ingredients
- Olive salad:
- 1 1/2 cups chopped pimento-stuffed olives
- 1 cup chopped ripe olives
- 2 tablespoons capers, drained
- 3 anchovies, drained chopped
- 2/3 cup olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup chopped parsley
- 2 garlic cloves, minced
- 1 teaspoon dried oregano leaves
- Sandwich:
- 1 round loaf Italian bread (8 to 10 inches in diameter)
- 2/3 pound mortadella,thinly sliced
- 2/3 pound provolone cheese, thinly sliced
- 2/3 pound Italian salami, thinly sliced
Preparation
Step 1
For the olive salad, combine the ingredients in a bowl. Cover; chill, 2 to 4 hours.
For the sandwich, cut the bread in half horizontally. Remove some of the soft inside from both the top and the bottom, leaving a 3/4-inch-thick shell.
3 Brush the inside of the top and bottom shells with the olive salad marinade collecting at the bottom of the bowl. Stir the olive salad to blend; spoon half onto the bottom round of bread. Arrange the mortadella slices over the olive salad; layer with the provolone and salami. Mound the remaining olive salad on top; cover with the top shell.
4 Wrap the sandwich tightly with plastic wrap; chill for at least 1 hour. Before serving, allow to come to room temperature, about 1 hour. Cut sandwich into wedges and serve.
Nutrition information per serving (for 6 servings): 885 calories, 67 g fat, 20 g saturated fat, 96 mg cholesterol, 35 g carbohydrates, 38 g protein, 2,869 mg sodium, 3 g fiber