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๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 1 cup Garlic Stuffed Gordal Olives, coarsely chopped
๐ธ 1 cup Stuffed with Garlic and Red Chile Gordal Olives, coarsely chopped
๐ธ 1/2 cup black Mission olives, coarsely chopped
๐ธ 1/4 cup roughly chopped pickled cauliflower florets
๐ธ 2 tablespoons drained capers
๐ธ 1 tablespoon chopped celery
๐ธ 1 tablespoon chopped carrot
๐ธ 1/2 cup chopped red bell peppers
๐ธ 1/4 cup marinated cocktail onions
๐ธ 1/2 teaspoon celery seed
๐ธ 1 teaspoon dried oregano
๐ธ 1 teaspoon dried basil
๐ธ 3/4 teaspoon ground black pepper
๐ธ 1/4 cup Oliveziaโs Oregano White Balsamic Vinegar
๐ธ 1/2 cup Oliveziaโs Basil Infused Olive Oil
๐ธ 2 (1 pound) loaves crusty Italian bread
๐ธ 8 ounces thinly sliced Genoa salami
๐ธ 8 ounces thinly sliced cooked ham
๐ธ 8 ounces sliced Mortadella
๐ธ 8 ounces sliced mozzarella cheese
๐ธ 8 ounces sliced provolone cheese
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To make the olive condiment: In a medium bowl, combine the two types of Gordal olives, black mission olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, oregano balsamic vinegar, and basil olive oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover the jar or container and refrigerate at least overnight.
Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut the sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread. Serves 8-10
Adapted from: Veronica Foods
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