You don’t have to be in Louisiana to enjoy this sandwich.
1 (16-ounce) jar Italian mix pickled vegetables, drained and finely chopped
½ cup finely chopped red onion
1 cup green olives with pimentos, finely chopped
½ cup black pitted olives, finely chopped
1 teaspoon minced garlic
¼ cup olive oil
¼ cup cider vinegar
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon black pepper
2 large loaves French bread, cut into halves horizontally
4 tablespoons butter, softened
¼ pound ham, thinly sliced
¼ pound salami, thinly sliced
¼ pound turkey, thinly sliced
8 slices Provolone cheese, thinly sliced
8 slices Swiss cheese, thinly sliced
The night before you want to serve the sandwiches, combine the chopped pickled vegetables with the red onion, green olives, black olives, garlic, olive oil, cider vinegar, oregano, basil, and black pepper together in a nonreactive bowl. Cover and chill overnight or 8 hours.
To assemble, scoop out the soft bread from the middle of the sliced bread. Spread each piece with butter. Spread the bottom with 1 cup of the olive salad, top with half the slices of ham, salami, turkey, Provolone cheese, and Swiss cheese. Top with the buttered bread top. Repeat the process with the remaining bread. Cut into slices or wrap in foil and refrigerate until serving.
Refrigerate any remaining olive salad for up to 2 weeks.
Makes 10 to 12 servings.