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 This
is another favorite from New Orleans. When you are wondering
around the French Quarter it is easy to work up an appetite. This
traditional sandwich will "hit the spot".
INGREDIENTS:
1 cup green olives, preferably Italian, pitted and chopped
1 cup chopped sun-dried tomato (packed in olive oil, drained)
1 1/2 tablespoons capers
3 cloves garlic, finely chopped
1 tablespoon chopped, fresh oregano (1 teaspoon dried)
1/2 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar or other red wine vinegar
2 tablespoons olive oil
1 large round loaf Italian bread, about 7 inches in diameter
1 OSO Sweet onion, thinly sliced, separated into rings
1/4 pound thinly sliced mozzarella
1/4 pound thinly sliced salami
1/4 pound thinly sliced ham
1/4 pound thinly sliced provolone
1/4 pound thinly sliced mortadella
DIRECTIONS:
Mix the chopped olives and the next six ingredients; stir in 2
tablespoons olive oil. Store, tightly covered, in the refrigerator at
least 12 hours to marry flavors. Olive mixture can be made up to a week
ahead.
Cut bread in half horizontally; remove bread from bottom and top of loaf
(discard or save for bread crumbs) to form a thick shell. Spread half
the reserved olive mixture (with liquid) on the bottom half, then half
the onion rings. Next, layer the cheese and cold cuts in the order
listed. Top with remaining onion slices, then remaining olive mixture.
Sandwich can be made up to 6 hours ahead. Wrap tightly; store in the
refrigerator. Return to room temperature before serving. Cut into 6
wedges.
Makes 6 servings.
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