photo by Bonnie G #2
- Ready In:
- 1 (7 ounce) jar pitted kalamata olives, drained and sliced
- 1 1⁄2 cups diced peeled white onions
- 1 lb ripe beefsteak tomato, chopped
- 1⁄2 lb mozzarella cheese, diced (about 1 1/2 cups)
- 1 cup grated parmesan cheese
- 2 pressed garlic cloves
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 2 teaspoons dried basil
- 1⁄4 cup wine vinegar
- 1⁄3 cup olive oil
- 10 hard rolls
- 3 tablespoons soft butter
- 3 fresh basil leaves
- Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside.
- Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside.
- Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled-out bread can be saved to make bread crumbs later.
- Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not cooking right away, place in the refrigerator and remove about an hour before baking. Bake at 350 degrees F for 20 to 25 minutes.
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Hi. I’m Margaret—the person who was on Calling All Cook’s several years ago. I’m glad you like my recipe. However, whoever’s picture on the website I have a comment. Wrong bread is used. Use hard round rolls—not packaged. Make sure you pull the stuffing out and use it later for some other recipe Margaret
I too saw this years ago on a show called Calling All Cooks and made these for my family who loved them. I have looked for recipes from that show before with no luck so glad someone posted this. Wish they would bring that show back it is so interesting too see inside other regular peoples homes and have them share their family traditions and recipes.
I made this for lunch today because I love veggie sandwiches and this one just sounded so good. I expected to hear some grumbling from the kids though...only thing I heard from them was "Mom, these sandwiches are so good"! It was my picky husband who was pulling things out of his sandwich and setting it aside. I had a little left over veggies and cheese cubes in the bowl so I added some mixed lettuce, fresh herbs, bell pepper, and chopped carrot tossing well for a salad to round out our lunch. Thanks for posting this recipe I will definitely be making it again.
Made this for PAC Fall 08 and had for lunch today - I really like veggie sandwiches and this is a really nice one. I did cut the amount in half as there's only me here at the time and it still made a LOT. Love the combination of flavors. I think I the next time I'll try toasting the bread, topping it w/some of the cheese and just grilling it long enough to melt. Very nice and unusual sandwich that I really enjoyed.
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