——————-CHUCK OZBURN HBWK07A——————- 1 c Green olives with
Pimientos; coarsely chopped 1 c Kalamata olives; pitted
-coarsely chopped sm Jar pickled cocktail onions -halved 3 Anchovies; chopped
3 Pimientos in brine; chopped
1 tb Fresh parsley; snipped
Pinch of oregano 2 tb Fresh basil; minced
1/4 c Olive oil
2 Cloves garlic; minced
2 tb White wine vinegar
Use Balsamic vinegar if Available 3 Ripe tomatoes; sliced thin
1/2 Head romaine lettuce; finely
-shredded 1 md Red onion – sliced very thin
4 oz Genoa salami – sliced thin
2 oz Prosciutto – sliced thin
2 oz Mortadella
2 oz Provolone cheese-sliced thin
2 oz Fontina cheese
1 7-to-9-inch round loaf
Italian bread Mix the olives,onions, anchoves, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl; slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell; on bottom half of the bread shell, spread one half of the olive mixture; arrange on top, half of the tomato, lettuce and onions; arrange on top of this all the meats and cheeses, then the remaining tomato, lettuce and onions; spoon on the remaining olive mixture and cover with the top bread shell. Preheat oven to 400~ and bake sandwich on a baking sheet until cheese melts, about 15 minutes; slice into wedges and serve. Note: Use Balsamic vinegar if available. MM Format Norma Wrenn npxr56b —–