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Categories:
pullman loaf Italian olive salad salami Virginia ham mortadella Provolone Mozzarella pimiento black olives extra-virgin olive oil vegetable oil pickled cauliflower celery carrots pepperoncini cocktail onions capers garlic Italian seasoning red pepper freshly ground black pepper celery seeds
Viewed: 151 - Published at: 4 years agoIngredients
- 1 pullman loaf, unsliced
- 16 ounces Italian Olive Salad, recipe follows
- 4 1/2 ounces thinly sliced Genoa salami
- 8 ounces sliced Virginia ham
- 8 ounces sliced mortadella
- 8 ounces sliced provolone
- 4 ounces sliced mozzarella
- 1 quart large pimiento-stuffed green olives, drained and slightly crushed
- 1 1/2 cups large Greek black olives, drained and pitted
- 1 1/2 cups extra-virgin olive oil
- 1 1/2 cups vegetable oil
- 1 cup pickled cauliflower, drained
- 1/4 bunch celery, sliced diagonally
- 2 medium carrots, peeled and thinly sliced diagonally
- 1/2 cup pepperoncini, drained and left whole
- 1/3 cup cocktail onions, drained
- 1/4 cup small capers, drained
- 6 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seeds
Method
- Using a bread knife or other serrated knife, cut the pullman loaf, lengthwise and horizontally, twice to form 3 equally thick horizontal layers of bread.
- Spread the cut side of the bottom layer with half of the olive salad, then layer with half of the meats and cheese.
- Top with the middle portion of bread and spread the remaining olive salad over the top cut side of this layer.
- Top with the remaining sliced meats and cheeses and cover with the top layer of the bread.
- Press lightly.
- Wrap the sandwich twice in aluminum foil, making sure that all of the edges are well sealed.
- Preheat a grill to medium.
- Place the wrapped sandwich directly on the grill and, using bricks or another heavy object, weight the sandwich on top.
- Grill the sandwich for 1 hour, turning the sandwich every 15 minutes so that by the end of the hour the sandwich has cooked equally on all four sides.
- (Weight the sandwich only when the top and bottom sides are on the grill.)
- Remove the sandwich from the grill, unwrap, and slice to serve.
- Combine all ingredients in a large non-reactive bowl and mix well.
- Place in a non-reactive jar (preferably glass) and store tightly covered in the refrigerator.
- The salad should be made at least 24 hours before using and only improves with age; it can keep for up to 2 months in the refrigerator.
- Yield: 1 1/2 quarts
