Italian Submarine Sandwich |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I first sampled this at a dinner where it was served as an appetizer, and I almost didn't have room for the main course! Since then, it's become our family's standard sandwich. Ingredients:
2 jars (2 ounces each) diced pimientos, drained |
1 can (4-1/4 ounces) chopped ripe olives |
2/3 cup chopped pimiento-stuffed olives |
1/2 cup olive oil |
1/2 cup minced fresh parsley |
3 garlic cloves, minced |
1 teaspoon dried oregano |
1/4 teaspoon pepper |
1 loaf (1 pound) unsliced italian bread |
1/3 pound thinly sliced fully cooked ham |
1/3 pound thinly sliced genoa salami |
1/3 pound thinly sliced provolone cheese |
Directions:
1. In a jar with tight-fitting lid, combine the first eight ingredients; cover and shake well. Refrigerate for at least 12 hours.
2. Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Drain 2 tablespoons liquid from olive mixture; spread on the inside of bread top. Spoon 1 cup olive mixture evenly into bottom of bread shell.
3. Layer with ham, salami and cheese; spread with remaining olive mixture. Replace bread top. Slice into serving-size pieces. Yield: 4-6 servings.
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