the big easy
The Big Easy 1 cup green olives, preferably Italian, pitted and chopped 1 cup chopped sun-dried tomatoes (packed in olive oil, drained) 1 1/2 tablespoons capers 3 cloves garlic, fi...
Ingredients
- 1cupgreen olives, preferably italian, pitted and chopped
- 1cupchopped sun-dried tomatoes (packed in olive oil, drained)
- 11/2 tablespoons capers
- 3clovegarlic, finely chopped
- 1tablespoonchopped, fresh oregano (1 teaspoon dried)
- 1/2teaspoonfreshly ground black pepper
- 2tablespoonbalsamic vinegar or other red wine vinegar
- 2tablespoonolive oil
Directions
- 1
The Big Easy 1 cup green olives, preferably Italian, pitted and chopped 1 cup chopped sun-dried tomatoes (packed in olive oil, drained) 1 1/
- 2
stir in 2 tablespoons olive oil
- 3
Store, tightly covered, in the refrigerator for at least 12 hours to marry flavors
- 4
Olive mixture can be made up to a week ahead
- 5
Cut bread in half horizontally
- 6
remove bread from bottom and top of loaf (discard or save for bread crumbs) to form a thick shell
- 7
Spread half the reserved olive mixture (with liquid) on the bottom half of the bread, then half the onion rings
- 8
Next, layer the cheese and cold cuts in the order listed