-------------------CHUCK OZBURN HBWK07A-------------------
1 c Green olives with
Pimientos; coarsely chopped
1 c Kalamata olives; pitted
-coarsely chopped
sm Jar pickled cocktail onions
-halved
3 Anchovies; chopped
3 Pimientos in brine; chopped
1 tb Fresh parsley; snipped
Pinch of oregano
2 tb Fresh basil; minced
1/4 c Olive oil
2 Cloves garlic; minced
2 tb White wine vinegar
Use Balsamic vinegar if
Available
3 Ripe tomatoes; sliced thin
1/2 Head romaine lettuce; finely
-shredded
1 md 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
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.
