| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Garlic cloves, crushed |
| 1 |
c |
Chopped green olives stuffed with pimientos |
| 1 |
c |
Pitted and chopped "black-ripe" olives or Calamatas |
| 1/2 |
c |
Roasted sweet red peppers, chopped |
| 1 |
c |
Olive oil |
| 3 |
tb |
Chopped fresh parsley |
| 2 |
tb |
White wine vinegar |
| 1/3 |
lb |
Salami |
| 1/2 |
lb |
Provolone Cheese |
| 1/2 |
lb |
Mild Cheese |
| 1/3 |
lb |
Mortadella Cheese |
| 1/3 |
lb |
Prosciutto |
INSTRUCTIONS
The roasted red peppers are Italian-style, available at many Italian delis.
When you're ready for a sandwich the next day, assemble the following:
One loaf fresh Italian bread (one big round for a monster, individual hero
(grinder, sub,...) loaves will do fine for smaller sandwiches)
Cut the loaf (loaves) in half, and scoop out a little of the inside to
make some room. Drizzle some of the olive oil and juice from the olive
salad on each side of the open loaf -- use plenty. On the bottom, place
some salami, olive salad, provolone, mild cheese, and mortadella. Top
with the other half loaf. Slice into wedges (or eat the individual loaves).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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