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Serves: 12

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1 cup brine-cured green olives, pitted and finely chopped
1 cup brine-cured black olives, such as Kalamata, pitted and finely chopped
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh parsley
1 teaspoon dried oregano
1 red bell pepper, roasted, peeled, seeded and finely chopped (about 3/4 cup)
Juice of 1/2 lemon
1 (8- to 9-inch) round loaf Italian or French bread
2 cups shredded lettuce
4 ounces thinly sliced salami
4 ounces thinly sliced deli ham
4 ounces thinly sliced provolone or mozzarella cheese
1 cup coarsely chopped fresh tomatoes


In a bowl, combine the green black and olives, olive oil, parsley, oregano, red bell pepper and lemon juice. Cover and refrigerate for at least 8 hours.

Split the bread in half horizontally and remove most of the soft inner bread, creating a cavity inside each half. Reserve the interior bread for another use, such as breadcrumbs.

Strain the olive mixture, reserving the marinade. Brush the insides of both halves of the loaf generously with the marinade and fill the bottom bread cavity with half the olive mixture. Add, in layers, the lettuce, salami, ham, cheese and tomatoes. Top with the remaining olive salad and cover with the top half of the loaf.

Wrap the sandwich tightly in plastic wrap. Place on a large plate, cover with another plate and weigh down the plate with heavy cans or another weight. Refrigerate for at least 30 minutes, or up to 6 hours.

To serve, unwrap and cut the sandwich into 12 wedges.


Per serving: 273 calories (percent of calories from fat, 58), 10 grams protein, 20 grams carbohydrates, 2 grams fiber, 17 grams fat (4 grams saturated), 19 milligrams cholesterol, 745 milligrams sodium.

About the recipe

Make the olive salad for this New Orleans treat quickly by using the pulse button on a food processor. Traditionally, two types of salami — mortadella and a hard salami such as soppressata — are used, but they can be difficult to find. This version features a combination of salami and ham. For variety, substitute 1/2 cup chopped and drained sun-dried tomatoes in oil for fresh tomatoes.