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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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So OK, I buy mine in a jar and have never really made it from scratch but here's the recipe if you're ever adventurous. Found this in Gourmet Recipe Book. Needs to chill overnight. Ingredients:
1 cup pimento stuffed olive, crushed |
1/2 cup drained kalamata olive, crushed |
2 garlic cloves, minced |
1 tablespoon chopped carrot |
1/2 cup pepperoncini pepper, drained |
1/4 cup marinated cocktail onion |
1/2 teaspoon celery seed |
1 teaspoon dried oregano |
1 teaspoon dried basil |
3/4 teaspoon ground black pepper |
1/4 cup red wine vinegar |
1/4 cup roughly chopped pickled cauliflower floret |
2 tablespoons drained capers |
1 tablespoon chopped celery |
1/2 cup olive oil |
1/4 cup canola oil |
2 (1 lb) italian bread |
8 ounces thinly sliced genoa salami |
8 ounces thinly sliced cooked ham |
8 ounces sliced mortadella |
8 ounces sliced mozzarella cheese |
8 ounces sliced provolone cheese |
Directions:
1. To make olive salad:
2. In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar. If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
3. To make sandwiches:.
4. Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, Mozzarella and Provolone. Replace top half of bread on each loaf and cut sandwich into quarters.
5. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
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