Wednesday, February 10, 2010
I found this @ Taste of Home on Facebook....can't wait to try it!!
8-10 ServingsPrep: 55 min. + chilling
1/2 cup finely chopped celery
1/2 cup sliced pimiento-stuffed olives, drained
1/2 cup sliced ripe olives, drained
1/2 cup giardiniera
1/3 cup finely chopped onion
1/3 cup Crisco® Extra Virgin Olive Oil or Canola Oil
1/4 cup finely chopped green onions
1/4 cup minced fresh parsley
3 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/8 teaspoon pepper
1 round loaf (24 ounces) unsliced Italian bread
1/4 pound thinly sliced hard salami
1/4 pound provolone cheese
1/4 pound thinly sliced deli ham
•In a large bowl, combine the first 12 ingredients. Cover and
refrigerate for at least 8 hours. Drain, reserving 2 tablespoons
•Cut loaf of bread in half; hollow out top and bottom, leaving a 1-in.
shell (discard removed bread or save for another use). Brush cut
sides of bread with reserved liquid. Layer bottom of bread shell
with salami, half of the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges. Yield: 8-10
Giardiniera is a vegetable mixture available in mild and hot varieties. Look for it in the Italian or pickle section of your local grocery store.
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