|For olive salad|
|Pickled antipasto vegetables/2 cups diced mixed fresh vegetables||12 Ounce, rinsed and well drained (1 Jar)|
|Pimento stuffed green olives||1⁄3 Cup (5.33 tbs), chopped|
|Kalamata olives/Other black olives||1⁄4 Cup (4 tbs), pitted and chopped|
|Olive oil||2 Tablespoon|
|Minced parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried oregano leaves||1⁄2 Teaspoon|
|Italian bread loaf||1 Pound (1 Round)|
|Provolone cheese slices||3 Ounce (4 Thin Deli, 3/4 Ounce Each)|
|Thin salami slices||3 Ounce (4 Deli, 3/4 Ounce Each)|
|Baked ham slices||3 Ounce (4 Thin Deli, 3/4 Ounce Each)|
|Shredded romaine lettuce||2 Cup (32 tbs)|
1. To make the olive salad: In a medium-size bowl, combine the vegetables, green olives, kalamata olives, oil, parsley, garlic, and oregano.
2. Using a serrated knife, halve the bread horizontally. Scoop out the center of the bread leaving a 1-inch shell. (Reserve the center for bread crumbs for later use.)
3. Fill the bottom half with 1/2 of the olive mixture. Then layer on the cheese, salami, ham, lettuce, and the remaining olive salad. Cover with the top of the bread. Secure with long toothpicks and cut into quarters.