Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Green olives; pitted and coarsely chopped |
| ⅔ cup | Black olives; pitted and coarsely chopped |
| ¼ cup | Pimiento; chopped |
| 3 \N | Cloves garlic; finely minced |
| 1 \N | Fillet anchovy; mashed |
| 1 tablespoon | Capers |
| ⅓ cup | Finely chopped parsley |
| 1 teaspoon | Oregano |
| ¼ teaspoon | Black pepper |
| ½ cup | Olive oil |
| 1 large | Loaf Italian bread |
| ⅓ pounds | Hard salami; very thinly sliced |
| ⅓ pounds | Ham; very thinly sliced |
| ⅓ pounds | Provolone; thinly sliced |
OLIVE SALAD
THE SANDWICH
Date: Thu, 21 Mar 1996 20:49:48 -0500 From: Wendy Lockman <wlockman@...> OLIVE SALAD: Mix together all ingredients and let marinate for AT LEAST 12 hours.
THE SANDWICH: Slice loaf in half horizontally and slightly scoop out insides. Layer on salami, ham and Provolone. Spread on olive spread at least ¾-inch thick. Replace top half of loaf and eat.
MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #82
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .