Total:
24 hr 45 min
Prep:
25 min
Inactive:
24 hr
Cook:
20 min
Yield:
4 to 6 main course servings or 10 to 12 appetizer servings
Level:
Intermediate

Ingredients

Kicked Up Olive Salad:

Directions

Preheat the oven to 375 degrees F.

Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.

Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.

To serve, unwrap the sandwich and slice into portions.

Kicked Up Olive Salad:

Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.

IDEAS YOU'LL LOVE

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

New York-Style Cheesecake

Recipe courtesy of Elizabeth Vallone

New Orleans Bacon Pralines

Recipe courtesy of Claire Robinson

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking