The key to this signature New Orleans favorite is the olive salad that tops the sandwich.
- 1 12-16 ounce loaf Italian bread
- 1/3 pound sliced salami
- 1/3 pound sliced ham
- 1/3 pound sliced mortadella (substitute bologna if you prefer)
- 1/4 pound sliced mozzarella cheese
- 1/4 pound sliced provolone cheese
- 4 lettuce leaves, washed
- 1 tomato, sliced
- 2 ounces pimiento-stuffed green olives, drained
- 2 ounces black olives, drained
- 6 ounce jar of giardiniera (Italian-style pickled vegetables), drained
- 1 tablespoon capers
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Hot sauce, to taste
- First, prepare the olive salad by placing all of the ingredients into a food processor or blender and pulse to roughly chop. This olive mixture should end up chunky and just spreadable, not pureed. Set aside or refrigerate overnight.
- To assemble the sandwich, slice the loaf of Italian bread in half lengthwise. Spread the bottom half with the olive salad, and layer the slices of salami, ham, and mortadella evenly across the salad. Top the meats with the slices of cheese and finish with the lettuce and tomato. Replace the top loaf of the bread. Using a large serrated knife, slice the sandwich into 4 to 6 equal servings and serve.
For a vegetarian version, substitute your favorite veggie deli slices for the meats.
This party-sized sandwich serves six easily; add a seasonal side salad, crunchy veggies, and whole-grain chips for extra nutrition, or cap off a special meal with a New Orleans-style dessert like Bananas Foster or a bread pudding with Bourbon sauce.
Calories: 399, Fat: 26 g, Cholesterol: 52 mg, Sodium: 1454 mg, Carbohydrate: 24 g, Dietary Fiber: 3 g, Protein: 19 g