- Mix olives, tomato, celery and garlic in bowl. Whisk vinegar, seasoning, salt, pepper and oil in another bowl. Add to olive mixture. Refrigerate at least 1 hour.
- Spoon 1 cup olive mixture over bottom half of bread. Layer on salami, provolone, ham and mozzarella. To with remaining olive mixture. Cover with bread top. Wrap loaf in plastic; place on baking sheet. weight with heavy pot Let stand at room temperature 1 hour. Cut in 8 wedges.
Sunday, August 12, 2007
This recipe is from the 8/4/1998 issue of Family Circle.
1 jar (4 3/4 ounces) pimiento-stuffed olives, drained & chopped
1 large tomato, seeded & chopped
1 rib celery, diced
2 cloves garlic, finely chopped
1 tablespoon red-wine vinegar
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup olive oil
1 medium-size round Italian bread (about 9 inches in diameter, 1 1/4 pounds), cut horizontally in half
1/4 pound each sliced Genoa salami, sliced provolone cheese, sliced spicey Italian ham, sliced mozzarella