Categories: Sandwiches

Ingredients

• 1/2 cup chopped stuffed olives
• 1/2 cup dry cured olives, pitted and cut up
• 1/2 cup chopped pickled vegetables, drained
• 1/4 cup parsley, minced
• 1/2 cup olive oil
• 3 tablespoons lemon juice
• 1 clove garlic
• 1 teaspoon oregano
• pepper
• 10" round Italian bread, split in half
• 1/4 pound salami, thickly sliced
• 1/4 pound provolone cheese, sliced
• 4 slices prosciutto

Directions

1. Combine olives, pickled vegetables, parsley, oil, lemon juice, garlic, oregano and pepper

2. Cover and refrigerate 8 hours, turning once or twice.

3. Remove a little bread from cut sides to form shallow hollows.

4. Brush cut sides with marinade.

5. Layer bottom with salami, 1/2 olive mixture, provolone, olive mixture and Prosciuto.

6. Cover with bread.

7. Cut into 4 wedges

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