-
Check here for the full archive of recipe collections.More >> Check here for the full archive of recipe collections.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More >> Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >> From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More >>
-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >>
Recipe from Marsha Akers of Ironton, Mo.
Ingredients:
- 1/4 cup red wine vinegar
- 2 garlic cloves, peeled and minced
- 1 teaspoon dried oregano
- 1/3 cup olive oil
- 10 large pitted green olives, chopped
- 1/3 cup pitted, chopped black olives
- 1/4 cup chopped roasted red bell peppers Salt and freshly ground black pepper
- 1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
- 4 ounces thinly sliced ham
- 4 ounces thinly sliced Italian bologna
- 4 ounces thinly sliced salami
- 4 ounces sliced provolone
- 1/2 red onion, thinly sliced
- 1 1/2 ounces arugula leaves
Directions:
- Whisk the first 3 ingredients in a large bowl to blend.
- Gradually blend in the oil.
- Stir in the olives and roasted peppers.
- Season the vinaigrette, to taste, with salt and pepper.
- Cut the top 1-inch off the bread loaf. Set the top aside.
- Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top.
- Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula.
- Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top.
-
Cut the sandwich into wedges to serve.
You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
Cut the sandwich into wedges and serve.
