| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | French | 1 | Servings | |
INGREDIENTS
| 1 | Jar; (16 oz.) mixed pickled vegetables (giardiniera) or mild pepperoncini | |
| 1/2 | c | Pitted green olives |
| 1 | tb | Minced garlic |
| 3 | tb | Olive oil |
| 1 | Round loaf soft French or Italian bread; (about 1 lb.) | |
| 1/4 | lb | Thinly sliced dry salami |
| 1/4 | lb | Thinly sliced smoked ham |
| 1/4 | lb | Thinly sliced Swiss or provolone cheese |
INSTRUCTIONS
Drain pickled vegetables (or pepperoncini) and olives and dice. Combine with garlic and olive oil. (May be prepared ahead and refrigerated up to two days). Slice the bread in half horizontally. Arrange alternating layers of meat and cheese on the bottom half of the loaf, then spread on the olive salad. Cover with the top of the loaf. For best flavor, wrap the sandwich and let stand at least 2 hours at room temperature, or refrigerate it for up to 24 hours (remove from the refrigerator 2 hours before serving). Cut loaf into quarters or wedges to serve. Recipe is adapted from one in "The Art of the Sandwich" by Jay Harlow (Chronicle Books). Posted to EAT-L Digest by Elise Smith <epksmith@SONIC.NET> on Feb 18, 1998
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