Ingredients Jump to Instructions ↓

  1. 1 large round Sourdough Bread loaf

  2. 3/4 to 1 cup Creole Olive Salad

  3. 4 ounces mortadella, thinly sliced

  4. 4 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced

  5. 4 ounces mozzarella, thinly sliced

  6. 4 ounces provolone, or Fontina, thinly sliced Pickled pepperoncini, garnish

Instructions Jump to Ingredients ↑

  1. Slice the bread in half horizontally, and remove enough of the doughy insides to make room for the fillings. Spread about 1/4 cup of the olive salad and its oil on the bottom and top pieces of bread, spreading to saturate the bread with oil. Alternately layer the bottom bread with the meat, cheese, and remaining olive salad to taste. Cut into quarters and wrap tightly in butcher's paper or plastic wrap. Let sit for 30 minutes for the flavors to marry and the oil to soak into the bread. Unwrap and place on a large serving plate with the pepperoncini. Serve. Yield : 2 to 4 servings


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