New Orleans Style Po-Boy

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.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 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

Directions

1. Mix the first 9 ingredients together. Cover, and chill for at least 8 hours.
2. 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.
3. 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.
4. To serve, cut each loaf crosswise into fourths.