Ingredients
- For the Olive Salad:
- 3/4 cup pitted mixed oil-packed olives
- 1 tablespoon capers
- 1/4 cup chopped roasted red peppers
- 2 tablespoons parsley leaves
- 1/2 cup giardiniera (Italian-style pickled vegetable salad, see note)
- 1 medium garlic clove, minced (about 1 teaspoon)
- 1 tablespoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- For the Sandwich:
- 2 tablespoons butter, cut into three even pieces
- 2 slices hearty white bread, such as Pepperidge Farm or Arnold, or 2 slices hearty French or Italian bread
- 2 slices mild Provolone cheese
- 3 slices sweet soppressata
- 3 slices mortadella
- 3 slices hot capicola
- Kosher salt
Personal Notes
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