Ingredients for Olive Dressing: 8 oz. Calamata olives, pitted and crushed
8 oz. Greek olives, pitted and crushed
8 oz. Spanish olives, pitted and crushed
1 Tbs. garlic, crushed
4 oz. pearl onions, chopped
4 oz. pickled vegetables
1 tsp. basil
1 tsp. oregano
1 Tbs. red wine vinegar
1 to 2 Tbs. Balsamic vinegar
3 Tbs. extra-virgin olive oil Other Ingredients: 10-inch round loaf of bread
1 lb. hard salami
1 lb. cotta salami
1 lb. capracola
1 lb. mozzarella cheese
1 lb. provolone cheese
Preparation: In a large bowl, mix together the ingredients for the olive dressing: the olives (pitted and crushed), garlic, pearl onions, pickled vegetables, basil, oregano, red wine vinegar, Balsamic vinegar and olive oil. Cover and chill overnight. Slice the round loaf of bread horizontally, removing a 1-inch deep section from the middle of each half, creating a hollow in both halves. Pour a small amount of the olive dressing juice into the hollow top and bottom sections of the bread. On the bottom bread half, being layering the cheeses, then alternate layers of meat and cheese until it reaches a height of about 3 inches. To give your sandwich extra height, fold your meat in half and layer in center of loaf. Top meat and cheese with olive dressing. Cut into wedges and serve. Great when served with red beans and rice. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Emeril's New New Orleans Cookbook
Model: 068811286
Author: Emeril Lagasse
(1993)
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
New Orleans Cookbook
Model: 1565545885
Author: Lena Richard
(1998)
Pelican Publishing Co.
Gretna, LA 70054
Phone: 504-368-1175
Fax: 504-368-1195
Email: sales@pelicanpub.com
| 
)
