Ingredients
4
4 servings
- •1 cup pitted kalamata olives
- •1 cup pitted green olives
- •½ cup fresh basil leaves
- •1 tablespoon finely chopped garlic
- •¼ cup olive oil
- •1 (1 pound) loaf Italian bread
- •½ pound thinly sliced Genoa salami
- •½ pound thinly sliced provolone cheese
- •3 tomatoes, sliced
- •1 large red onion, thinly sliced
Instructions
- Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
- Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
- Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.
Nutritional Facts
Per 4 servings
- Calories: 1016
- Carbohydrate: 72g
- Fat: 63g
- Fiber: 6g
- Protein: 40g
- Sugar: 5g
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