Jane Wilt Whitworth

Olive salad:

1    cup (small jar drained, weight about 6 ounces) stuffed green olives, crushed
1    cup (small jar drained, weight about 6 ounces) kalamata olives, crushed
2    cloves garlic, minced
3    tablespoons drained capers
2    tablespoons chopped celery
½    cup roughly chopped pickled cauliflower and carrots from jarred mild giardinera
1/3    cup pepperoncini OR mild pepper rings, roughly chopped
¼    cup cocktail onions, chopped
½    teaspoon celery seed
1    teaspoon EACH dried oregano and basil
½    teaspoon freshly ground pepper
2-3    tablespoons finely chopped fresh parsley leaves
¼    cup red wine vinegar
½-3/4    cup good olive oil


    Italian bread, round or long loaves
    Total of about 2 pounds assorted Italian meats: Genoa salami, mortadella, prosciutto, sopressata, capicola, pepperoni, ham, etc.
8    ounces sliced mozzarella
8    ounces sliced provolone

    To make olive salad: Combine all ingredients in a non-reactive container. Refrigerate several hours or overnight to allow flavors to meld.
    To construct sandwich: Cut bread in half horizontally. Remove bread from center of loaves, leaving about a one-inch wall all around. Spread each piece of bread generously with olive salad, including oil.  
    Layer bottom half of loaf with meats and cheeses. I think it’s easiest to layer the top piece with cheese to hold in the olive salad as you flip it to replace on bottom.  Wrap tightly with plastic wrap or foil. Weigh down the loaf with a heavy pan and cans to compress the ingredients. Refrigerate at least a couple of hours.
    Cut into pieces to serve.