Pack the perfect picnic
Posted on April 5, 2012 at 4:20 PM
1 10" round loaf Italian bread (preferably with Sesame seeds)
1 Recipe Olive Salad (see recipe below)
1/4 lb. Genoa Salami
1/4 lb. Cappicola, cured ham
1/4 lb. Mortadella)
1/4 lb. Mozzarella
1/4 lb. Provolone
Cut the bread in half-length wise. Brush both sides with the oil, go a little heavier on the bottom. Layer half of the Salami on the bottom half of bread. Then the Mortadella, Mozzarella, , Cappicola, Provolone, and the remainder of Salami.
Top this with the olive salad.
Put the lid on and press it down without smashing the bread.
Quarter it. Wrap each quarter tightly in aluminum foil and put in Ziploc bag (for picnic). This can be done a few hours ahead of time or the night before (ideally).
¾ cup pimiento-stuffed olives
¼ cup pitted Kalamata olives
¼ cup giardiniera (Italian pickled vegetables)
2 large pepperoncini (optional)
1 TBSP shallot
2 TBSP capers
1 clove garlic, chopped
1 tsp. dried oregano
Freshly ground black pepper
2 tsp. fresh lemon juice
2 TBSP. olive oil
Drain all ingredients of excess water. Place all ingredients in a food processor and pulse until COARSELY chopped. Be careful not to over-process. This can be done a day or two ahead of time. Mixture will keep about two weeks in refrigerator.