Ingredients:
• For Olive salad:
• 1/2 cup – kalamata olives, chopped coarsely
• 1/4 cup – Olive oil
• 1/4 cup – pimiento-stuffed green olives, chopped coarsely
• 1/2 cup – chopped Celery
• 1 tsp – Garlic paste
• 1 – onion, chopped finely
• 1/4 cup – finely chopped Cauliflower
• 1/2 tsp – dried Oregano
• 1/4 tsp – black pepper powder
• 1/4 tsp – crushed Red Chilli
• For sandwich:
• 1 – round Italian bread with thick crust (8 to 10 inch diameter)
• 200 g – provolone cheese, thinly sliced
• 100 g – salami, sliced
• 100 g – ham, thinly sliced
• 100 g – mortadella, thinly sliced
• Lettuce leaves
Method:
- Heat 2 tbsps oil in a pan. Fry onion, cauliflower till onion is transparent.
- Add celery, cauliflower and garlic. Stir for 2 mins.
- Add oregano, red chilli and pepper powder.
- Stir for another 2 mins. Remove from fire. Let it cool.
- Add remaining oil, green and kalamata olives. Stir it well and keep aside.
- Sandwich:
- Cut bread in half horizontally.
- Remove soft part from centre.
- Put half of olive salad into bottom half of loaf.
- Layer it with 1/3rd of cheese slices.
- Then layer it with ham slices.
- Again layer it with 1/3rd of cheese slices.
- Layer it with mortadella.
- Layer with the remaining cheese slices.
- Then put salami slices.
- Finally, top it with the remaining olive salad.
- Cover with the other half loaf.
- Preheat the oven at 450 degree Fahrenheit.
- Wrap the sandwich in a foil.
- Bake the sandwich for 20 min (till cheese melts).
- Unwrap. Cut into wedges with sharp serrated knife. Serve with wafers and lettuce.
Recipe courtesy of Sify Bawarchi