Directions:
- Combine first 9 ingredients in medium bowl.
- Season and leave overnight for flavours to blend together.
- Drain olive salad and reserve liquid.
- Using long, serrated knife, but bread in half horizontally.
- Remove doughy centers of each half, leaving a 1 inch thick shell.
- Brush insides of bread shells with reserved liquid.
- Press 1/2 of olive salad in bottom shell.
- Layer salami, provolone and mortadella over the olives.
- Press on remaining olive salad.
- Cover with top round of bread and press down gently.
- Wrap tightly in foil.
- Cover with a tray or cutting board and place 3, 5 lb weights (various large cans) and refrigerate atleast 30 minutes.
- (can be prepared up to 6 hours ahead this is great picnic fare).
- Cut into 6 wedges.
- Pierce each with a long toothpick and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2271.27 Kcal (9509 kJ) | ||
| Calories from fat | 762.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.77g | 130% | |
|---|---|---|---|
| Cholesterol | 40.45mg | 13% | |
| Sodium | 5888.33mg | 245% | |
| Potassium | 858.5mg | 18% | |
| Total Carbs | 310.61g | 104% | |
| Sugars | 7.14g | 29% | |
| Dietary Fiber | 20.49g | 82% | |
| Protein | 67.48g | 135% | |
| Vitamin C | 11mg | 18% | |
| Iron | 19.2mg | 107% | |
| Calcium | 664.9mg | 66% | |
| Amount Per 100 g | |||
| Calories | 275.22 Kcal (1152 kJ) | ||
| Calories from fat | 92.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 130% | |
|---|---|---|---|
| Cholesterol | 4.9mg | 13% | |
| Sodium | 713.52mg | 245% | |
| Potassium | 104.03mg | 18% | |
| Total Carbs | 37.64g | 104% | |
| Sugars | 0.86g | 29% | |
| Dietary Fiber | 2.48g | 82% | |
| Protein | 8.18g | 135% | |
| Vitamin C | 1.3mg | 18% | |
| Iron | 2.3mg | 107% | |
| Calcium | 80.6mg | 66% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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