For the Olive Salad:1 cup drained, sliced, pimiento-stuffed green olives 1/3 cut sweet onion, finely chopped 1/2 cut canned mixed vegetables, drained 1 stalk celery, finely chopped 1 glove garlic, pressed 1/4 cup extra-virgin olive oil 1 tablespoon red wine vinegar 2 tablespoons capers, drained 2 teaspoons chopped oregano 1 tablespoon chopped fresh basil
For the Sandwiches: 1 10-inch round Panera sourdough loaf 12 ounces assorted sliced deli meats & cheeses. Choose four of the following: ham, salami, pastrami, provolone cheese, mozzarella cheese or Swiss cheese.
For the Salad: Combine the above ingredients and mix well. Cover and chill for several hours. For Hot Sandwiches: Preheat over to 350 degrees.
Cut bread in half horizontally. Remove some of the soft bread interior from the top half. Layer two of the meats and two of the cheeses on the bottom half of the bread; place other half on top and cover sandwich with foil. Baker at 350 degrees for 20 to 30 minutes until heated through. Remove from oven and lift top and fill with Olive Salad. Slice into four servings.
For Cold Sandwiches: Cut bread in half horizontally. Remove some of the soft bread interior from both halves. Spread the Olive Salad over each cut side of the bread. Place meats and cheeses on the bottom half of bread. Cover with the top half. Wrap tightly with plastic wrap. Place the sandwich on a large baking sheet and cover with another baking sheet. Weight the top baking sheet with several pounds of canned goods. Refrigerate overnight. To serve, slice into four servings.
Sue Stees of Panera Bread
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