Just as gourmet as one found at a Bistro; This New Orleans native is deliciously paired with a chilled glass of your favourite fruity wine.
|1||California Goldminer® Sourdough Large Boule|
|6 oz||(160 g) Sliced Provolone cheese|
|3 oz||(80 g) Salami|
|4 oz||(100 g) Mortadella|
|3 oz||(80 g) Capicollo|
|.5 cup||(125 mL) Pitted green olives|
|.5 cup||(125 mL) Pitted black olives|
|.25 cup||(60 mL) Oil packed sun-dried tomatoes, chopped|
|.33 cup||(80 mL) Roasted red pepper|
|1 tbsp||(15 mL) Capers|
|.25 cup||(60 mL) Olive oil|
|.25 cup||(60 mL) Red wine vinegar|
|.5 tsp||(2 mL) Sugar|
|.5 tsp||(2 mL) Chili flakes|
PREHEAT oven to 375°F (190°C).
PLACE all of the ingredients for the olive salad together in the bowl of a food processor. Pulse until coarsely chopped. If using a knife, finely chop olives, tomatoes, pepper and capers and toss together with the remaining ingredients.
SPLIT the loaf of bread in half lengthwise. Scoop out ½ an inch (1.25 cm) of the bread from the top and bottom to allow room for filling. Spread a layer of olive salad over the bottom half then layer provolone, salami, mortadella and capicola. Top with another layer of cheese and olive salad then place the remaining bread on top.
WRAP the assembled loaf in aluminum foil and bake for 15-20 minutes. Remove for the oven and cut sandwich into six pie-shaped wedges.
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