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

  1. 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.

  2. 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.

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