A New Oreans famous sandwich. Mom loved it and was always excited when we made it or she found it in a restaurant. It’s traditionally made in a round loaf but they can be hard to find so a regular French bread is used here. If you can’t find some of the meats, you can substitute another kind of salami, pepperoni or bologna.
1 C Giardiniera (pickled vegetables)
6 queen-size, pimento stuffed green olives
10 queen-size black olives
1 Tbsp. capers
1/4 C roasted red peppers
2 Tbsp. parsley
1 clove garlic
1 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 16 oz. loaf of French bread or if your lucky and find a round loaf
3 oz. thinly sliced capicola
3 oz. thinly genoa salami
3 oz. thinly sliced sweet soppresseta
6 oz. thinly sliced provolone
- Combine the first seven ingredients, in a food processor. Pulse until the ingredients are roughly chopped. Transfer to a bowl and add vinegar and olive oil and stir to combine. For best results, let the olive salad rest overnight. (I’ve have never been able to wait, it’s too good!)
- Slice bread in half and hollow out the top and bottom enough to make room for the ingredients. Divide the olive salad between the top and bottom of the loaf, making sure to include the juice. Layer the bottom with half the olive salad, alternating layers of meat, top with provolone cheese and rest of olive salad. Close the sandwich and press down lightly to compress.
- Preheat oven to 350 degrees. Place sandwich on baking sheet and bake 5-10 minutes, until the top is lightly browned. Cut in quarters and serve.
p.s. you don’t have to heat it, but that’s how I ate it in New Orleans and love it that way.