| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Sandwiches, Snacks |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Green olives with |
|
|
Pimientos, coarsely chopped |
| 1 |
c |
Kalamata olives, pitted |
|
|
coarsely chopped |
|
|
Jar pickled cocktail onions |
|
|
halved |
| 3 |
|
Anchovies, chopped |
| 3 |
|
Pimientos in brine, chopped |
| 1 |
T |
Fresh parsley, snipped |
|
|
Pinch of oregano |
| 2 |
T |
Fresh basil, minced |
| 1/4 |
c |
Olive oil |
| 2 |
|
Cloves garlic, minced |
| 2 |
T |
White wine vinegar |
|
|
Use Balsamic vinegar if |
|
|
Available |
| 3 |
|
Ripe tomatoes, sliced thin |
| 1/2 |
|
Head romaine lettuce, finely |
|
|
shredded |
| 1 |
|
Red onion – sliced very thin |
| 4 |
oz |
Genoa salami – sliced thin |
| 2 |
oz |
Prosciutto – sliced thin |
| 2 |
oz |
Mortadella |
| 2 |
oz |
Provolone cheese-sliced thin |
| 2 |
oz |
Fontina cheese |
| 1 |
|
7-to-9-inch round loaf |
|
|
Italian bread |
INSTRUCTIONS
Mix the olives,onions, anchoves, pimientos, parsley, oregano, basil,
oil, garlic and vinegar together in a small non-corrosive bowl; slice
the bread in half horizontally and remove the crumbs from each half
leaving a one-half inch shell; on bottom half of the bread shell,
spread one half of the olive mixture; arrange on top, half of the
tomato, lettuce and onions; arrange on top of this all the meats and
cheeses, then the remaining tomato, lettuce and onions; spoon on the
remaining olive mixture and cover with the top bread shell. Preheat
oven to 400~ and bake sandwich on a baking sheet until cheese melts,
about 15 minutes; slice into wedges and serve. Note: Use Balsamic
vinegar if available. MM Format Norma Wrenn npxr56b From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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