Prep 5 mins
Cook 0 mins
I served this at a company luncheon that I hosted and it was a BIG hit with everyone who loves olives and a couple of people who don't. Mortadella is an Italian bologna, any garlic bologna would work.
- 3 garlic cloves, crushed
- 1 cup chopped pimento stuffed olive
- 1 cup chopped pitted black olives or 1 cup chopped kalamata olive
- 1⁄2 cup roasted sweet red pepper, chopped
- 1 cup good quality olive oil
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons white wine vinegar
- 1⁄3 lb salami
- 1⁄2 lb provolone cheese
- 1⁄2 lb mild cheese
- 1⁄3 lb mortadella
- 1⁄3 lb prosciutto
- tomatoes, sliced
- shredded lettuce
- Take 1 loaf fresh Italian bread (one big round for a traditional muffuletta) slice in half, dig out some of the bread.
- Make the olive salad by combining olives, garlic, peppers and vinegar.
- Drizzle some of the olive oil and juice from the salad on each side of the open loaf- use plenty.
- On the bottom, place meats,cheeses, tomatoes, lettuce and olive salad.
- Top with other piece of bread and cut into wedges.
I am from New Orleans and GAWD, do I miss these suckers! Just a tip, make the olive salad ahead of time and let it sit in the frige for a day or two. Ooo La La!!
This is my favorite requested sandwich to make for a party or any get together---I make the olive salad to put on my french bread, pita chips etc----just love it---I use only salami (this is a must) and a good ham---provolone and swiss or any other cheese you like---
What a wonderful picnic this was! We enjoyed the sandwich while watching James Taylor at Chastain Park in Atlanta. A layered salad and oatmeal-cranberry cookies completed a wonderful meal. Thanks! Will make this olive salad often.