Photo by Karen Hermann
Serves 2–4
1 round bread loaf (preferably Sicilian or Italian)
1 cup olive salad (recipe below)
3 slices each of Italian cold cuts: soppressata, mortadella, capicola and Genoa salami
3 slices provolone cheese
3 slices mozzarella or fontina cheese
Split bread loaf in half horizontally, and remove some of the bread from inside top and bottom halves—just enough make a shallow well. Spread ½ cup of the olive salad in the well on each half. On the bottom half, layer meats and cheeses, one at a time, fanning them out to completely cover the loaf. Top with other half of loaf on top. Cut into desired number of servings.
Olive salad
Makes 3 cups
1 cup chopped green olives
1 cup chopped black or Kalamata olives
2 tablespoons minced shallots or red onions
2 teaspoons minced garlic
1/3 cup chopped roasted red bell peppers
2 tablespoons diced celery
2 tablespoons chopped parsley
1 teaspoon Italian seasoning or dried oregano
⅛ teaspoon crushed red pepper flakes
½ cup olive oil
2 tablespoons red wine vinegar
In a medium bowl, mix all ingredients. Store in refrigerator in a glass container for up to two weeks.