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Ingredients Jump to Instructions ↓

  1. 1 2/3 c

  2. Pimento-stuffed olives, ch

  3. 1 1/2 c

  4. Black olives, pitted, ch

  5. 2/3 c

  6. olive oil

  7. 1 each 4oz. jar pimentos, drain, ch

  8. 1/3 c

  9. Minced fresh parsley

  10. 3 each Anchovey filets, minced

  11. 2 T

  12. Capers, drained

  13. 1 T

  14. Minced garlic

  15. 1 t

  16. Oregano

  17. 1 each Salt and pepper

  18. 1 each Round french bread

  19. 4 oz. Thinly sliced salami

  20. 4 oz. Thinly sliced provolone

  21. 4 oz. Thinly sliced pastrami

Instructions Jump to Ingredients ↑

  1. Combine first 9 ingredients in medium bowl.

  2. Season with salt and pepper.

  3. Cover and refrigerate olive salad overnight to mellow flavors.

  4. Drain olive salad and reserve liquid.

  5. Using long serrated knife, cut bread in half, forming top and bottom.

  6. Remove centers of each half leaving 1 inch thick shell.

  7. Brush inside of bread shells with reserved olive salad liquid.

  8. Press half of salad in bottom shell.

  9. Layer salami, provolone and pastrami over.

  10. Press on remaining salad.

  11. Cover with top half of bread and press.

  12. Wrap in foil.

  13. Cover with 3-5 lb weight( such as a cutting board with cans) and refrigerate at least 30 minutes, (can be prepared the day before).

  14. Cut sandwiches into wedges.

  15. Pierce each wedge with long tooth pick or bamboo skewer and serve.

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