Recipe courtesy of Gourmet Magazine


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  • Level: Easy
  • Yield: 6 sandwiches
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1 large round loaf (8 to 9 inches) Italian or French bread

1 cup finely pitted brine-cured olives green, such as Picholine

1 cup finely chopped pined brine-cured blacks olives, such as Kalamata

1/2 cup extra-virgin olive oil

1/3 cup finely chopped fresh parsley

2 teaspoons minced fresh oregano, or scant 3/4 teaspoon dried

1 clove garlic, minced

1 red bell pepper, roasted, peeled, seeded and finely chopped

1/2 lemon, juiced or to taste

2 cups shredded lettuce, arugula, or other salad greens

4 ounces mortadella or soft salami

4 ounces thinly sliced soppressata or other hard salami

4 ounces thinly sliced provolone, fontina, or fresh mozzarella

1 cup coarsely chopped fresh tomatoes, or 1/2 cup chopped drained sun-dried tomatoes in oil


  1. In a small combine olives, olive oil, parsley oregano, garlic, red bell pepper and lemon juice. Cover and refrigerate for at least 8 hours. Split bread horizontally in half, and remove most of the soft inner bread, creating a cavity inside each half. Drain the olive mixture, reserving the marinade. Brush the insides of both halves of the loaf generously with the marinade, then spread half of the olive mixture in the bottom half. Add in layers lettuce, arugula, mortadella or other soft salami, sliced sopressata, cheese and tomatoes. Top with remaining olive oil salad, cover with the top half of the loaf, and wrap tightly in plastic. Place on a large plate, cover with another plate, and weight with several pounds of canned goods. Refrigerate for at least 30 minutes or up to 6 hours. To serve, unwrap the loaf and cut into wedges.;