Ingredients
- 1/4 cup red wine vinegar
- 2 garlic cloves, peeled and minced
- 1 teaspoon dried oregano
- 1/3 cup olive oil
- 10 large pitted green olives, chopped
- 1/3 cup pitted, chopped kalamata olives
- 1/4 cup chopped roasted red bell peppers
- Salt and freshly ground black pepper
- 1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
- 4 ounces thinly sliced ham
- 4 ounces thinly sliced mortadella
- 4 ounces thinly sliced salami
- 4 ounces sliced provolone
- 1/2 red onion, thinly sliced
- 1 1/2 ounces arugula leaves
Directions
Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
Cut the sandwich into wedges and serve.
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By Foodie Sue
on March 11, 2012
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HUGE HIT for Super Bowl party and tail gating party. Delish.
By lissa2583
North Carolina
on December 04, 2011
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AMAZING! Even though none of us are big fans of olives, I decided we had to do this as written because Giada always has great recipes. I don't regret it for a second. The vinaigrette was delicious and the whole sandwich was divine. I made it as a snack for a party we went to and used rosemary olive oil bread and it was so good. It disappeared pretty quickly though and all the neighbors were requesting it so I made it the next night using a loaf of french bread. Not as good, but still GREAT. Plus, there was lots more so I got two slices this time. =
By Chef Hobbes
Charlotte, NC
on October 01, 2011
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I found this incredibly tasty and easy to make. Next time, I might cut the olive oil a little bit because it seems to overpower the dressing. I also used Hot Capocollo instead of plain ham since Capocollo is a favorite of mine. I also substituted Boston lettuce because I did not have any arugula on hand (although I really think it would make the sandwich top notch. Since I made it for just myself, I used sandwich rounds I found in the bakery at the store. I made a full recipe of the dressing and stored it in the fridge. I'm hoping like with all dressings, it will improve in flavor with time. :o
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