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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A delicious and hearty hot sandwich with olive salad - a favorite in New Orleans. Ingredients:
1 loaf italian bread (8-10 inch round) |
1/2 lb thinly sliced genoa salami |
1/3 lb thinly sliced provolone cheese |
1/4 lb thinly sliced deli smoked ham |
1 anchovy fillet, mashed (or equivalent amount anchovy paste) |
1 clove garlic, crushed |
1/3 cup olive oil |
1/2 cup chopped pimento-stuffed green olives |
1/2 cup chopped ripe olives (black) |
1/2 cup pickled vegetables (giardiniera) |
2 tablespoons chopped parsley |
1/2 teaspoon dried oregano |
1/8 teaspoon crushed red pepper flakes |
Directions:
1. If using home made olive salad, make it by mixing all ingredients together.
2. Cover and refrigerate at least 8 hours before assembling sandwich.
3. Cut bread in half horizontally.
4. Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
5. Drain olive salad, reserving liquid.
6. Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
7. Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
8. Cover with top half of bread and secure with a couple of tooth picks.
9. Place back in oven for a few minutes to heat all ingredients.
10. The cheese should just be warm and starting to get soft, but not runny.
11. Cut into 4 quarters and serve with plenty of napkins.
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