Jan 16, 2012
Stuffed with a delicious olive salad filled with fresh Italian flavours, this New Orleans specialty is definitely the king of all sandwiches. Serve it for dinner, lunch or at your next game night - it's sure to be a big, big hit.
1/2 cup green olives, coarsely chopped
1/2 cup black olives, coarsely chopped
1 small jar roasted red peppers, chopped (or about 2 to 3 grilled red peppers)
2 tbsp. small capers
2 garlic cloves, chopped
Pinch dried oregano
10 basil leaves, chopped
1 cup chopped parsley
1/4 cup extra virgin olive oil
2 tbsp. red wine vinegar
Salt and freshly ground pepper, to taste
1 large peasant-style round of bread, about 12-inch in diameter
1 pound mixed Italian-style deli meats, such capicolla, ham, prosciutto, mortadella, salami
1/2 pound mixed Italian cheeses such as provolone, fontina, smoked mozzarella
In a medium bowl, add green and black olives, roasted red peppers, capers, garlic, oregano, basil and parsley. Stir to combine. Add olive oil, red wine vinegar and salt and pepper. Stir to combine.
To assemble the sandwich: Cut bread in half, horizontally. Hollow out bread, leaving a 1-inch border. Brush bread halves with a little oil from the oil of the olive salad. Layer the deli meats, cheese and olive salad between the bread halves.
Wrap sandwich tightly with plastic wrap. Press down on sandwich. Let stand in fridge for 1 to 2 hours to develop more flavour. Cut into 4 to 6 wedges.
Yield: 4 to 6 servings.