Categories: Appetizers

Ingredients

• 1 jar (10 oz.) pimento-stuffed green olives
• 2 cans (4-1/4 oz.) chopped black olives
• 2 T balsamic vinegar
• 1 T red wine vinegar
• 1 T olive oil
• 3 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 6 french rolls, split
• 1/2 lb. thinly sliced hard salami
• 1/4 lb. sliced provolone cheese
• 1/2 lb. thinly sliced cotto salami
• 1/4 lb. sliced mozzarella cheese

Directions

1. In a large bowl combine the first eight ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4 inch shells. Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. Wrap tightly in plastic wrap. Refrigerate overnight. Cut into wedges; secure with toothpicks.

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