For the olive salad:
1 cup (250 ml) finely chopped, pitted,
brine-cured green olives, such as Picholine
1 cup (250 ml) finely chopped, pitted,
brine-cured black olives, such as Kalamata
1/2 cup (125 ml) extra virgin olive oil
1/2 cup (125 ml) finely chopped fresh parsley
1/2 cup finely chopped capers
2 tsp (10 ml) finely chopped fresh oregano,
or 1 tsp (5 ml) dried oregano
1/2 cup (125 ml) chopped pimientos
1/4 cup (60 ml) chopped pickled cocktail onions
Salt and freshly ground black pepper to taste
1 Tbs (15 ml) lemon juice
For the sandwich*:
1 round loaf of Italian or French bread, about
8 to 9 inches (20 to 22 cm) in diameter
1 cup shredded lettuce
4 oz (125 g) thinly sliced mortadella
4 oz (125 g) thinly sliced salami
4 oz (125 g) thinly sliced Fontina, provolone,
or mozzarella cheeses
1 large ripe tomato, cut into thin slices
* As with any hero sandwich, the filling can vary. Use your favorite cold-cuts in place of those I have suggested here if you prefer.
Combine the ingredients for the olive salad and mix well in a large bowl. Cover and refrigerate for at least 8 hours.
Slice the bread in half horizontally and scoop out some of the soft bread inside, creating a slight cavity in each side. Drain the olive
salad, reserving the juice, and liberally brush the juice on each half of the loaf. Spread half the olive salad on the bottom half of the
loaf. Then add the lettuce, meats, cheese, and tomato in layers. Top with the remaining olive salad and cover with the top of the loaf.
Wrap tightly in plastic or paper and place on a large plate. Place another plate on top, and weigh this down with some canned goods.
Refrigerate for at least 1 hour, or up to 6 hours, and cut into wedges to serve. Serves 4 to 6.
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