Thursday, January 01, 2004
4-6 servings
1 round loaf of italian bread
1/2 cup olive oil
1/3 lb. thinly sliced salami
1/3 lb. thinly sliced cappicola ham
1/3 lb. thinly sliced provolone cheese

Olive salad:
2/3 cup stuffed green olives, drained and chopped
2/3 cup black olives, drained, pitted and chopped
16 oz. jar itialian mix giardiniera with liquid
2 oz. marinated cocktail onions, drained
3 garlic cloves, finely chopped
1 anchovy filiet, chopped
1 tbsp capers, drained
1/3 cup fresh parsley, finely chopped
1 tsp oregano
1/4 black pepper
1/2 cup olive oil

In a large glass bowl, combine olives, italian mix with liquid, cocktail onions, garlic, anchovy, capers and pepper and olive oil. Cover and refrigerate for 12-24 hours.

Slice bread in half lengthwise. Brush top and bottom of bread with olive oil. Layer cold cuts and cheese. Add olive salad mixture and top with remaining slice of bread. Cut into 4 to 6 inch sections.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions: