Author: Bryan Bowers
Recipe type: Sandwich
Sicilian immigrants living in New Orleans during the early 1900’s are rumored to be the creators of this meal. Regardless of the origin this sandwich is packed full of flavors and will be a family favorite. It’s best to let the olive mixture marinate for as long as possible to enhance the taste. You can try any combination of meats and you may want to experiment with infused balsamic vinegars like strawberry, raspberry, or pomegranate.
- ½ cup chopped black olives
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- ¾ teaspoon salt
- 1 tablespoon oregano
- 2 cloves garlic, minced
- Bread round
- Fresh spinach, rinsed, patted dry
- 2 Roma tomatoes
- 6 oz. jar marinated artichoke hearts, broken apart
- 8 oz. jar roasted bell peppers
- ½ pound provolone, sliced thin
- ½ pound turkey, sliced
- ½ pound roast beef
- Salt and pepper to taste
- Add olives, olive oil, balsamic vinegar, salt, oregano and garlic into bowl with dash of pepper. Stir until ingredients are mixed well, cover and refrigerate at least one hour or overnight.
- Cut hole on top of bread and set aside. Remove soft bread from inside leaving about ½ inch crust all around.
- Stir olive mixture well and spread layer of mixture on inside bottom of bread.
- Add layer of spinach, layer of tomatoes, turkey, cheese, roast peppers, artichoke hearts, dash of salt and pepper, top with roast beef. Make sure to stuff layers well so no empty pockets remain.
- Add another layer of olive mixture and continue layering until the bread is full.
- Top with crust, cut in fourths and serve.
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