Olive lovers are sure to rejoice over this stacked sandwich! Stuffed and ripe olives are marinated in white wine vinegar and garlic before they are used to flavor these speedy salami, ham and provolone subs.
—DELORES CHRISTNER SPOONER, WI
PREP: 15 MIN. + CHILLING • MAKES: 10 SERVINGS
1/3 cup olive oil
4 1/2 teaspoons white wine vinegar
1 tablespoon dried parsley flakes
2 to 3 garlic cloves, minced
1 can (2 1/4 ounces) sliced ripe olives, drained
1/2 cup chopped pimiento-stuffed olives
1 loaf (1 pound, 20 inches) French bread, unsliced
24 thin slices hard salami
24 slices provolone or mozzarella cheese
24 slices fully cooked ham
Lettuce leaves, optional
1. In a small bowl, combine oil, vinegar, parsley and garlic. Stir in the olives. Cover and refrigerate 8 hours or overnight.
2. Cut bread in half lengthwise. Spread olive mixture on bottom of the bread. Top with salami, cheese and ham; add lettuce if desired. Replace top. Cut into 2-in. slices. Insert a toothpick into each slice.