World Cuisine.....Cajun


I recommend the kalamata black olives and Greek cracked green olives but use whatever you like. Roasted peppers from a jar work fine also.
Olive Salad:
3 TBS olive oil
3 TBS Lemon juice
1 cup pitted and chopped green olives
1 cup pitted and chopped black olives
2 chopped roasted red bell peppers
1/4 cup finely chopped parsley
1 tsp dried oregano
Freshly ground black pepper

1 round bread loaf
1/4 lb thinly sliced mortadella
1/4 thinly sliced Italian salami (your favorite)
4 thin slices provolone
1 1/2 cups shredded curly endive or romaine
1 cup shredded basil leaves
11/2 cups chopped tomatoes
Make olive salad by combining olive oil and lemon juice in a jar. Combine remaining ingredients except for pepper. Pour dressing over and mix add pepper to taste. Cover and refrigerate overnight. Drain salad reserving marinade. Cut bread horizontally and remove soft middle leaving about an 1 to 1 1/2 inch thick shell. Brush inside of top and bottom shells with marinade. Place half of salad in bottom shell. Layer half the endive, basil and tomatoes atop the salad. Layer mortadella, cheese, and salami then layer remaining endive basil and tomatoe top with remaining salad and top bread shell. Press firmly together and wrap tightly in foil. Slice in wedges to serve. Makes 6 servings