excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
1 round loaf of crusty Italian bread
3/4 cup olive salad (recipe follows)
1/4 lb soy salami
1/4 lb soy ham
1/4 lb soy provolone cheese
Split the bread roll top from bottom and layer the bottom with salami, ham and provolone. Top with olive salad and cut into quarters.
1/2 cup green olives chopped
1 Tbls chopped celery
1 Tbls chopped cocktail onions
1 Tbls chopped garlic
1 Tbls olive oil
1 Tbls red wine vinegar
1 Tbls fresh chopped parsley
2 tsp capers
1 tsp oregano
fresh ground black pepper to taste
Combine all of the olive salad ingredients and mince. Refrigerate at least 2 hours, overnight is better.
Serve with cold Cajun macaroni salad and a good cabernet sauvignon.
Traditionally a Muffoletta if served at room temperature, but if you pan sauté the leftover slices in soy spread the next day… Oh, cher trésor!