Yield: 4 Servings
|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|
|⅓ cup||Finely chopped parsley|
|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|
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.
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #82
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .