Ingredients:
1 (10-inch) round Italian loaf of bread
2 cup(s) Olive Salad
1/4 pound(s) Italian salami, thinly sliced
1/4 pound(s) mortadella, thinly sliced
1/4 pound(s) ham, thinly sliced
1/4 pound(s) provolone, thinly sliced
1 (10-inch) round Italian loaf of bread
2 cup(s) Olive Salad
1/4 pound(s) Italian salami, thinly sliced
1/4 pound(s) mortadella, thinly sliced
1/4 pound(s) ham, thinly sliced
1/4 pound(s) provolone, thinly sliced
Directions
Make the sandwiches: Cut the bread loaf in half horizontally and scoop out the crumb, leaving a 1-inch border. Discard or save crumb for another use. Spread 1 cup of Olive Salad on bottom half. Place layers of salami, mortadella, ham, and provolone over Olive Salad. Place 1 more cup of Olive Salad over meat and cheese and cover with the top half of the loaf. Wrap tightly in plastic wrap. Place a plate large enough to cover the loaf on top of the sandwich, weight it with two 16-ounce cans or something equally heavy, and refrigerate overnight. Cut loaf into 4 equally sized wedges and serve.
Make the sandwiches: Cut the bread loaf in half horizontally and scoop out the crumb, leaving a 1-inch border. Discard or save crumb for another use. Spread 1 cup of Olive Salad on bottom half. Place layers of salami, mortadella, ham, and provolone over Olive Salad. Place 1 more cup of Olive Salad over meat and cheese and cover with the top half of the loaf. Wrap tightly in plastic wrap. Place a plate large enough to cover the loaf on top of the sandwich, weight it with two 16-ounce cans or something equally heavy, and refrigerate overnight. Cut loaf into 4 equally sized wedges and serve.
Olive Salad:
1 head(s) (about 6 cloves) garlic, peeled and roughly chopped
1 green bell pepper, quartered
1 red bell pepper, quartered
5 stalk(s) celery, cut in half
1 1/2 pound(s) mushrooms
4 jar(s) (10 ounces each) large pimiento-stuffed olives, drained
2 cup(s) vegetable oil
2 cup(s) white vinegar
2 tablespoon(s) ground black pepper
2 tablespoon(s) lemon pepper
2 tablespoon(s) garlic powder
2 tablespoon(s) onion powder
2 tablespoon(s) sugar
1 cup(s) chopped onion
Directions
Chop the vegetables: In the bowl of a food processor fitted with metal blade, place garlic, red and green bell peppers, celery, mushrooms, and olives. Combine with short pulses until coarsely chopped (this can be done in batches).
Chop the vegetables: In the bowl of a food processor fitted with metal blade, place garlic, red and green bell peppers, celery, mushrooms, and olives. Combine with short pulses until coarsely chopped (this can be done in batches).
Cook the seasonings: In a 2-quart saucepan, combine oil, vinegar, pepper, lemon pepper, garlic powder, onion powder, and sugar over medium-high heat. Bring the mixture to a boil and add onions. Remove from heat and let stand until cooled.
Combine all ingredients: In a large bowl, stir together vegetable and seasoning mixtures until well blended. Cover and refrigerate overnight. Store, refrigerated, for up to 1 month.
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