1 red bell pepper, roasted, chopped
4 ounces niçoise or gaeta olives, pitted, chopped
4 ounces olives, green, pitted,chopped
4 ounces virgin olive oil
2 tablespoons Italian parsley, chopped
2 anchovy fillets, mashed
1 teaspoon dried oregano
1 tablespoon lemon juice
1 8-inch round Italian bread loaf
1 1/2 ounces arugula or curly endive, chiffonade
6 ounces tomato, concassé
6 ounces mortadella, sliced thin
4 ounces soppressata, sliced thin
4 ounces provolone or fontina, sliced thin
pepper, to taste
Servings: 6
1. To make the olive salad, combine the red pepper, olives, olive oil, parsley, anchovies, oregano and lemon juice and marinate for several hours.
2. Cut the loaf of bread in half horizontally. Remove some of the soft interior of the bread to create a slight hollow area.
3. Drain the olive salad, reserving the oil. Brush the interior of the bread with the reserved oil, using it all.
4. Arrange the olive salad, greens, tomato, mortadella, soppressata and cheese in layers on the bottom portion of the loaf of bread, finishing with a thick layer of olive salad. Season the layers with pepper as desired.
5. Place the top on the sandwich and wrap tightly with plastic wrap. Refrigerate the sandwich for several hours so that the layers will remain in place when the sandwich is cut.
6. Cut the sandwich into 4 to 6 wedges and arrange as desired for service.
Yield: 1 Sandwich, 4-6 Servings
4 ounces niçoise or gaeta olives, pitted, chopped
4 ounces olives, green, pitted,chopped
4 ounces virgin olive oil
2 tablespoons Italian parsley, chopped
2 anchovy fillets, mashed
1 teaspoon dried oregano
1 tablespoon lemon juice
1 8-inch round Italian bread loaf
1 1/2 ounces arugula or curly endive, chiffonade
6 ounces tomato, concassé
6 ounces mortadella, sliced thin
4 ounces soppressata, sliced thin
4 ounces provolone or fontina, sliced thin
pepper, to taste
Servings: 6
1. To make the olive salad, combine the red pepper, olives, olive oil, parsley, anchovies, oregano and lemon juice and marinate for several hours.
2. Cut the loaf of bread in half horizontally. Remove some of the soft interior of the bread to create a slight hollow area.
3. Drain the olive salad, reserving the oil. Brush the interior of the bread with the reserved oil, using it all.
4. Arrange the olive salad, greens, tomato, mortadella, soppressata and cheese in layers on the bottom portion of the loaf of bread, finishing with a thick layer of olive salad. Season the layers with pepper as desired.
5. Place the top on the sandwich and wrap tightly with plastic wrap. Refrigerate the sandwich for several hours so that the layers will remain in place when the sandwich is cut.
6. Cut the sandwich into 4 to 6 wedges and arrange as desired for service.
Yield: 1 Sandwich, 4-6 Servings
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