Ingredients
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2/3 cup extra virgin olive oil
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1/3 cup minced fresh parsley
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3 anchovy fillets, minced
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2 tablespoons capers, drained,rinsed and patted dry
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1 tablespoon minced garlic
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1 teaspoon oregano, crumbled (preferably Mediterranean)
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salt and pepper
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1 loaf round Italian bread or 1 loaf French bread, 8 inch (about 1 lb)
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4 ounces italian salami, thinly sliced
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4 ounces provolone cheese, thinly sliced
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4 ounces mortadella, thinly sliced
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1 (4 ounce) jar red peppers, drained and chopped (pimientos)
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1 1/2 cups kalamata olives, pitted and chopped
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1 2/3 cups pimento stuffed olives, chopped
Instructions
- Combine first 9 ingredients in medium bowl.
- Season and leave overnight for flavours to blend together.
- Drain olive salad and reserve liquid.
- Using long, serrated knife, but bread in half horizontally.
- Remove doughy centers of each half, leaving a 1 inch thick shell.
- Brush insides of bread shells with reserved liquid.
- Press ½ of olive salad in bottom shell.
- Layer salami, provolone and mortadella over the olives.
- Press on remaining olive salad.
- Cover with top round of bread and press down gently.
- Wrap tightly in foil.
- Cover with a tray or cutting board and place 3, 5 lb weights (various large cans) and refrigerate atleast 30 minutes.
- (can be prepared up to 6 hours ahead this is great picnic fare).
- Cut into 6 wedges.
- Pierce each with a long toothpick and serve.