Ingredients

• 1 (1 pound/450 g) loaf fresh Italian bread
• 1/4 pound thinly-sliced salami
• 1/4 pound thinly-sliced ham
• 1/4 pound thinly-sliced mortadella
• 1/2 pound provolone cheese, sliced
• 1/4 pound smoked provolone or mozzarella cheese, sliced

Olive Salad:

• 1/3 cup/80 mL cooking oil
• 1/3 cup/80 mL grated Parmesan cheese
• 8 oil-cured black olives, pitted and chopped
• 8 green olives, pitted and chopped
• 1/2 tbsp/7.5 mL Watkins Pure Ground Black Pepper
• 1/2 tsp/2.5 mL Watkins Organic Garlic Powder
• 1/2 tsp/2.5 mL celery seed
• 1/2 tsp/2.5 mL Watkins Organic Red Pepper

Directions

Combine ingredients for olive salad; let marinate in refrigerator overnight (or at least 1 hour). Slice bread in half horizontally. Spread olive salad thickly on bottom, and then layer with meats and cheeses. Cover with top layer of bread. Serve immediately, or wrap tightly with plastic wrap and refrigerate overnight. This allows flavors to mingle and soak into bread.