Recipe Index

Ingredients

• ½ oz fresh Italian parsley, coarsely chopped (about 1/2 cup)
• 3¼ oz pitted pimento-stuffed or Castelvetrano green olives, coarsely chopped (about 1/2 cup)
• 2¾ oz giardiniera, coarsely chopped (about 1/2 cup)
• 2 oz roasted red peppers, coarsely chopped (about 1/3 cup)
• 2 oz pitted Kalamata olives, coarsely chopped (about 1/3 cup)
• 2 tbsp drained capers
• 2 tbsp extra-virgin olive oil, plus more for brushing
• 1 round crusty Italian-style loaf (about 15¾ oz), preferably with sesame seeds
• 4 oz sliced sweet soppressata
• 4 oz sliced mortadella
• 4 oz sliced provolone
• 4 oz sliced capicola

Method

1. Stir the parsley, both olives, giardiniera, roasted peppers, capers and 2 tablespoons of olive oil together to make the olive salad. Leave for at least 15 minutes so the flavours blend; it improves if made a day ahead.
2. Cut the loaf in half horizontally and pull out a little of the soft crumb from each half to make room for the filling. Brush the cut sides lightly with olive oil if you like.
3. Spoon half the olive salad, with some of its juices, over the bottom half. Layer on the soppressata, mortadella, provolone and capicola, then spoon over the remaining olive salad.
4. Replace the top of the loaf and press down firmly. Wrap tightly in cling film and weigh down with a heavy pan for at least 30 minutes so the juices soak into the bread.
5. Unwrap, cut into six wedges and serve at room temperature.

Prep: 30 min · Cook: PT0S · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data