Saturday, August 26, 2006
1/4 cup pimiento -stuffed green olives and/or ripe pitted olives
1 clove garlic, minced
1 tablespoon olive oil
1 16-ounce loaf unsliced french bread
6 lettuce leaves
6 ounces thinly sliced salami, pepperoni, summer sausage, cooked ham, proschutto or combination
6 ounces thinly sliced provolone, swiss or mozzaretta cheese
1 to 2 medium tomatoes, thinly sliced
1/8 teaspoon coarsely ground pepper
Drain vegetables, reserving 2 tablspoons liquid. Chop vegetables. Combine reserved liquid, vegetables, olives, garlic and oil.
Horizontally split loaf of bread. Top the bottom bread half with lettuce and desired meat, cheese and tomato slices. Sprinkle tomato slices with pepper. Stir vegetable mixture. Mound on top of tomatoes. Top with top of bread half. Slice into 6 portions.