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 (CAN USE SALAD OLIVES WITH PIMIENTO)
CUT UP 1 CUP BLACK OLIVES
CUT UP 1/2 CUP SWEET RED PEPPER (PIMIENTO) (IF NOT USING OLIVES WITH PIMENTO)
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
INSTRUCTIONS:
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 350º) 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.
I am not sure where this recipe originated. If it’s yours let me know.
Note: Was going to make this for a party in Cincinnati. We had a snow storm and party was postponed 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 put it on toasted baguette and called it Moufalata Bruschetta - it was a hit. Charles “Charlie" Broussard