Italian Sub
Source of Recipe
UticaOD
Recipe Introduction
Recipe fact: Tapenade is a thick olive paste traditionally flavored with anchovies, capers, lemon juice and tuna. A classic recipe from France's Provence region, tapenade is served with crudites, meat and fish.
List of Ingredients
Olive Tapenade
2 cups pitted ripe olives
2 large garlic cloves, minced
1/4 cup chopped parsley
1 tablespoon balsamic vinegar
1/4 cup olive oil
Sandwiches:
1 (15- or 16-ounce) loaf French bread, cut in half lengthwise
1/2 pound sliced salami
1/2 pound sliced mozzarella cheese
1/4 pound sliced pepperoni
1/4 pound sliced provolone cheese
3 thin slices onion, separated into rings
2 medium tomatoes, sliced
1/2 cup shredded fresh basil
Recipe
In a food processor bowl or blender container, combine all tapenade ingredients except oil. Cover and process or blend until mixture forms a nearly smooth paste, stopping and scraping the sides as necessary. Place in a medium bowl; stir in oil.
Spread thickly on cut sides of both bread halves. (Cover and refrigerate any remaining tapenade for up to two days.) Layer the bottom half of bread with all remaining sandwich ingredients. Cover with top half of bread; press together gently. Wrap tightly in plastic; refrigerate at least one hour to blend flavors, or refrigerate for up to four hours.
To serve, carefully cut into eight pieces. Makes eight sandwiches.
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