OLIVE SALAD : MAKE THE DAY BEFORE IF REFRIGERATED OIL WILL BECOME SOLID.
WILL LIQUEFY WHEN WARMED TO ROOM TEMPERATURE.
- CRUSH 3 CLOVES OF GARLIC
- CUT OP 1 CUP GREEN OLIVES
- CUT UP 1 CUP BLACK OLIVES
- CUT UP 1/2 CUP SWEET RED PEPPER (PIMIENTO)
( I USUALLY BUY STUFFED GREEN OLIVES OR
SALAD OLIVES WITH PIMIENTO)
- ADD 1 CUP OLIVE OIL (VIRGIN)
- CUT UP 3 TABLESPOONS OF FRESH PARSLEY
- ADD 2 TABLESPOONS OF WHITE WINE VINEGAR
BREAD - ROUND HARD ITALIAN
(CUT IN HALF LIKE HAMBURGER BUN. SCOOP OUT A LITTLE BREAD FROM INSIDE TOP AND BOTTOM)
MEAT & CHEESE - ALL THIN SLICED
- ITALIAN SALAMI (GENOVA) 4 OZ/ SANDWICH
- ITALIAN BOLOGNA (MORTADELLA) 1/2 - 3/4 LB/ SANDWICH
- MILD PROVOLONE CHEESE (HAVARI) 1/2 - 3/4 LB/ SANDWICH
- HAM ( NOT TOO SALTY) 1/2 LB/ SANDWICH
I LIKE TO PUT SOME OLIVE OIL AND A LITTLE OLIVE SALAD ON THE
BOTTOM OF THE BREAD. THEN START STACKING MEATS AND CHEESE
ONE LAYER OF EACH, THEN REPEAT. I LIKE TO REPEAT THE STACKING
FOR AT LEAST 3 TIMES. I THEN WARM THE BOTTOM WITH THE MEATS
AND CHEESE IN THE OVEN (SET AT 350ยบ) TILL CHEESE AND MEAT ARE
WARM TO THE TOUCH (NO LONGER THAN 10 - 15 MIN.). I THEN PLACE
ABOUT 1/2 INCH OF OLIVE SALAD ON THE INSIDE TOP OF BREAD THEN
I PLACE IT ON TOP OF THE HEATED BOTTOM PART OF THE SANDWICH
AND RETURN TO THE OVEN FOR ABOUT 10 MORE MINUTES.
Not sure where I got this recipe - Charles Broussard
Note: Was going to make this for a party in Cincinnati. We had a snow storm and party
was posponed. I ended up freezing the meat & cheese. When I thawed it out
the texture was not the best so I chopped it up, mixed it with olive salad and called it
Put it on toasted baguette and called it Moufalata Bruschetta - it was a hit.