Ingredients

• 1 loaf Italian bread (8-10 inch round)
• 1/2 lb thinly sliced genoa salami
• 1/3 lb thinly sliced provolone cheese
• 1/4 lb thinly sliced deli smoked ham
• 1 anchovy fillet, mashed (or equivalent amount anchovy paste)
• 1 clove garlic, crushed
• 1/3 cup olive oil
• 1/2 cup chopped pimento-stuffed green olives
• 1/2 cup chopped ripe olives (black)
• 1/2 cup pickled vegetables (giardiniera)
• 2 tablespoons chopped parsley
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes

Instructions

1. If using home made olive salad, make it by mixing all ingredients together.

2. Cover and refrigerate at least 8 hours before assembling sandwich.

3. Cut bread in half horizontally.

4. Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.

5. Drain olive salad, reserving liquid.

6. Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.

7. Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.

8. Cover with top half of bread and secure with a couple of tooth picks.

9. Place back in oven for a few minutes to heat all ingredients.

10. The cheese should just be warm and starting to get soft, but not runny.

11. Cut into 4 quarters and serve with plenty of napkins.