Serves 6

Let this sandwich sit for several hours for the flavors to meld and the oil to impart the bread with a delicious flavor.

  • 1 1/2 cups chopped pimiento-stuffed green olives
  • 1 cup chopped black olives
  • 2/3 cup extra virgin olive oil
  • 1 tablespoon prepared horseradish
  • 5 tablespoons chopped parsley
  • 1/2 cup chopped pimiento peppers
  • 2 anchovy fillets, mashed (optional)
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried oregano
  • 2 teaspoons lemon juice
  • Black pepper
  • 1 (8- to 10-inch) round loaf crusty Italian bread or large baguette
  • Shredded lettuce (optional)
  • Thinly sliced tomatoes (optional)
  • 1/4 pound thinly sliced mortadella or bologna
  • 1/4 pound thinly sliced smoked provolone or fresh mozzarella
  • 1/4 pound thinly sliced ham
  • 1/4 pound thinly sliced sopprasetta
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Mix olives, oil, horseradish, parsley, pimiento peppers, anchovies, garlic, oregano, lemon juice and pepper in a glass or ceramic bowl to make an olive spread. Cover and refrigerate for 8 hours, or overnight.

Cut bread in half horizontally and pull out some of the soft interior. Drain olive spread and reserve the liquid. Brush both sides of the bread generously with the reserved liquid, then place half of the olive spread in the hollow of one piece of the bread. Arrange a layer of lettuce and tomatoes on top, then continue with a layer of mortadella, provolone, ham and sopprasetta, alternating ingredients until you have used them all. Finally, top with remaining olive salad and cover with the other half of the bread.

Wrap the loaf tightly in plastic wrap and arrange on a large plate. Cover with a small plate and weigh down with several pounds of canned goods or a cast-iron skillet. Refrigerate for at least 30 minutes, then cut into wedges and serve.

Nutritional Info: 
Per Serving:650 calories (400 from fat), 44g total fat, 12g saturated fat, 55mg cholesterol, 1790mg sodium, 39g carbohydrate (3g dietary fiber, 2g sugar), 23g protein

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