Ingredients
1 jar green olives with pimientos
1 1/2 tsp. dried oregano
1 clove garlic
3 tbsp. olive oil
1/4 c. chopped fresh parsley
4 large
1/2 lb. sliced hard salami
1/2 lb. sliced ham
1/2 lb. sliced provolone
Preparation
Step 1Heat the oven to 350°F. In a small bowl, combine the chopped olives with the oregano, garlic, oil, and parsley. Spread some of the olive mixture on the bottom half of each roll.Step 2Top the olive salad with the salami, ham, and provolone. Cover with the tops of the rolls and then wrap each sandwich in aluminum foil. Bake until the cheese melts, about 15 minutes.Step 3Variations:
Instead of heating the sandwiches, serve them the more traditional way, at room temperature.
Use a combination of chopped, pitted black olives, such as Kalamata, and green olives with pimientos in the salad for both color and flavor.Step 4Wine Recommendation: Beaujolais has been called the perfect picnic wine. An exuberantly fruity bottle suits this jazzed-up ham-and-cheese sandwich perfectly.
