Ingredients
1/2
cup pitted green and/or ripe olives, finely chopped
1
jar (4 oz) sliced pimientos, drained and finely chopped
1
clove garlic, finely chopped
2
tablespoons olive oil
1
tablespoon red wine vinegar
1/2
teaspoon crushed dried oregano leaves
1
(8-inch) round Italian bread loaf (about 1 1/4 lb)
4
oz sliced provolone cheese
4
oz thinly sliced cooked chicken breast (from deli)
4
oz sliced Genoa salami
Preparation
In small bowl, stir together olive salad ingredients.
Cut loaf of bread horizontally in half. Scoop out soft center from top and bottom of loaf, making room for the filling and leaving a 3/4-inch shell. Using tablespoon, scoop out or drain off 2 tablespoons liquid oil and vinegar dressing from olive salad, and drizzle over inside of bottom half of bread. Spread remaining olive salad mixture inside top half of bread.
Layer cheese, chicken and salami in bottom half. Cover with top of loaf; wrap well with plastic wrap. Place loaf on plate; cover with another plate and then a heavy weight, such as a large can. Refrigerate 1 to 6 hours.
To serve, cut sandwich into 6 wedges.
