A New Orleans’ original Italian round sandwich stacked with layers upon layers of ham, mortadella, salami, cheese, and its winning layer – the olive salad. It’s a mouthful bite of wonderful flavors and textures – a party in your mouth!
18-9-inchround boule(focaccia, ciabatta, or muffuletta bread)
¾- 1pound mixed Italian-style deli meats,sliced (ham, prosciutto, salami)
¼- ½ pound mixed Italian cheeses,sliced (provolone, Swiss, fontina, smoked mozzarella)
Instructions
Olive Salad
Mix black and green olives, pimento, capers, garlic, oregano, basil, parsley, olive oil, red wine vinegar, salt, and pepper in a medium bowl. Store in the refrigerator in a glass container for up to two weeks.
Assembly
Cut the bread horizontally. Then remove the interior, leaving about a 1-inch border. Brush the hole left in the bread generously with oil from the salad.
Layer the sliced meats, cheese, and lettuce (optional), followed by the olive salad mixture, making sure to include juices.
Repeat layers with the remaining meat, cheese, and olive mixture. Put the top back on the bread and press gently to compress.
For best results, wrap the sandwich with plastic wrap and let it rest for 1-2 hours before serving. Cut into desired shapes.
Notes
Olive salad is best made ahead because the longer it sits, the better it tastes. But make sure to store it well to preserve it well.
A splash of red wine vinegar if you don't have balsamic vinegar.
Spread the olive mixture generously until you can't see the surface of the bread. Make it as uniform as possible to leave space and keep the balance for the meat and cheese.
Save the bread you take out of the middle because you can use it to make homemade croutons.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.