Ingredients
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained
- 1 can Cento Spanish Stuffed Manzanilla Olives (5.75 oz), drained
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz), drained
- 1 jar Cento Sliced Pimientos (4 oz), drained
- 2/3 cup Celery, chopped well
- 7 Bellino Whole Garlic Cloves, minced
- 1 tbsp Cento Basil
- 1 tbsp Cento Parsley
- 2 tsp Cento Imported Extra Virgin Olive Oil
- 2 (2 lb) Sourdough Loaves
- 1/4 lb Italian Salami, sliced thin
- 1/3 lb Prosciutto, sliced thin
- 1/2 lb Capicola, sliced thin
- 1/2 lb Mozzarella Cheese, sliced
- 1/2 lb Provolone Cheese, sliced
Directions
In a food processor or hand blender, pulse olives, artichokes and pimentos, then transfer to a medium bowl and combine with celery, garlic, parsley, basil and oil. Mix well until thoroughly blended. Cover bowl and chill for several hours, or overnight, until it marinates. Half bread lengthwise, cutting top 1/2 inch thick. Remove inner dough, leaving 1/4 inch thick shell. Spread vegetable mixture evenly on both sides of the bread. On bottom half, alternate layering meats and cheeses. Place top half of loaf on top and gently push down. Cut both loaves in thick wedges or pie slices. Serves 16.
