Prep 20 mins
Cook 0 mins
Very good sandwich. It's important that you allow the olive mixture to chill for 8 hours to develop the flavors. This is a version of the muffaletta and is good hot or cold. Chilling time for the olive mix is not included in prep time.
- 1 1⁄2 cups roasted red peppers, chopped
- 1 cup pimento-stuffed green olives, chopped
- 1 cup kalamata olive, pitted and chopped
- 1 cup olive oil
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons capers, drained
- 1 teaspoon juice from the caper jar
- 2 garlic cloves, minced
- French bread
- 1⁄3 lb salami, sliced
- 1⁄3 lb mortadella, sliced
- 1⁄3 lb ham, sliced
- 1⁄3 lb provolone cheese, sliced
- 1⁄3 lb havarti cheese, sliced
- Mix the first 9 ingredients together. Cover, and chill for at least 8 hours.
- Cut the French bread in half horizontally using a serrated or electric knife. Set the top of each loaf aside. Hollow out the bottom half of each loaf, leaving a 1/4 inch thick shell.
- Spoon the olive mixture evenly into each shell. Layer the sliced meats and cheeses evenly over the olive mixture in each shell. Replace the top of each loaf.
- To serve, cut each loaf crosswise into fourths.
I've never had a po' boy quite like this, but it was an excellent sandwich. We subbed pepperoni for the ham (personal preference), but I do suppose any "salumi" or cheese you like would work with this combo. We used only a fourth of the oil and did not hollow out the bread, but both worked out just fine. The olive tapenade is really to die for - I could see many other uses for it as well.
This was great. I let it marinate overnight and made for lunch today. We loved it! If this is how the food tastes in New Orleans, I will be visiting in the near future!!!<br/>Thanks