|9¾ ounce||Salad olives; drained, chop|
|¼ cup||Black olives; pitted, chop|
|1 large||Celery stalk; chopped fine|
|1½ teaspoon||Tabasco sauce|
|1||8" round crusty French bread|
|3 tablespoons||Olive oil|
|¼ pounds||Salami; sliced|
|¼ pounds||Ham; sliced|
|¼ pounds||Provolone cheese; sliced|
In medium bowl, combine green olive salad, black olives, celery and 1 tsp. of hot sauce.
Cut bread crosswise in half; remove some of the soft inside from each half.
In small bowl, combine olive oil and remaining hot sauce. Brush mixture inside bread. Fill bottom with olive mixture. Top with salami, ham and provolone slices. Top with remaining hread half. Cut loaf into quarters.
Yield: 4 to 6 servings
Courtesy: McIlhenny Co.
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