Prep 15 mins
Cook 15 mins
I lived in New Orleans for 4 months during Hurricane Katrina/Rita recovery, working with the Red Cross. This was one of my favorite meals and I have finally decided to do some research to see how it's made. This is a combination of different recipes I have found. Feel free to improvise according to your own tastes and what you have on hand. Basically, it's an olive salad with cold cuts (works well with any combination of Italian cold cuts)on a big round loaf of Italian bread, cut into wedges. You can also use fresh garlic and onion, if desired.
- 1⁄4 cup black olives
- 1⁄4 cup green olives, stuffed with pimento
- 1⁄4 cup pickled cauliflower or 1⁄4 cup giardiniera
- 3 -4 artichoke hearts, canned
- 1⁄2 roasted red pepper
- 3 tablespoons olive oil
- 1 tablespoon wine vinegar
- 1⁄4 teaspoon garlic powder
- 1 teaspoon onion flakes
- 1⁄2 teaspoon oregano
- 1 dash cayenne pepper
- black pepper
- 1⁄8 lb genoa salami
- 1⁄4 lb prosciutto or 1⁄4 lb ham
- 1⁄8 lb mozzarella cheese or 1⁄8 lb cheese, of choice
- 1⁄8 lb swiss cheese or 1⁄8 lb provolone cheese
- 1⁄2 cup lettuce, chopped
- 1 large round loaf Italian bread
- Chop all vegetables and add all salad ingredients.
- Marinate overnite.
- Cut bread in half and remove some of the middle to make room for salad.
- Spread both halves of bread with olive salad, pressing down.
- Top one side with cheese and meats.
- Carefully close bread and wrap with aluminum foil.
- Bake in oven @ 350 for about 10-15 minutes or until cheese is melted.
- Add lettuce, if desired and cut into wedges.