Ingredients:
New Orleans-Style Olive Mix
2 cups chopped pitted green olives with pimientos (10-ounce jar)
3/4 cup chopped black or kalamata olives
2 T chopped celery
3/4 cup chopped carrots
1/2 cup chopped cauliflower
1/4 cup chopped flat-leaf parsley
1/2 cup chopped red pepper
2 T capers
1/4 t celery seed
1 1/2 t Watkins Oregano
1/2 t Watkins Rosemary
3/4 t Watkins Black Pepper
3/4 cup olive oil
Sandwich:
1 loaf round Italian bread
1 to 1 1/2 cups olive mix (above)
1/4 pound sliced mozzarella
1/4 pound sliced provolone cheese
1/4 pound lean ham, thinly sliced
1/4 pound hard salami, thinly sliced
1/4 pound mortadella, thinly sliced (can substitute good, quality bologna)
Directions:
To prepare olive mix, combine all ingredients in a large mixing bowl. Stir well. Spoon into a 1-quart jar with lid. Refrigerate about 1 week before serving. Will keep almost indefinitely in the refrigerator.
To prepare sandwich, slice Italian bread evenly in half. Spread olive mix on both halves. Layer cheeses and meats evenly on top. Place two halves of sandwich together. Slice into wedges.
Serves 8
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