Ingredients
1/3 cup olive oil4-1/2 teaspoons white wine vinegar1 tablespoon dried parsley flakes2 to 3 garlic cloves, minced1 can (2-1/4 ounces) sliced ripe olives, drained1/2 cup chopped pimiento-stuffed olives1 loaf (1 pound, 20 inches) French bread, unsliced24 thin slices hard salami24 slices provolone or mozzarella cheese24 slices fully cooked hamLettuce leaves, optional
Preparation
In a small bowl, combine the oil, vinegar, parsley and garlic. Stir in olives. Cover and refrigerate for 8 hours or overnight.
Cut bread in half lengthwise. Spread olive mixture on the bottom of the bread. Top with salami, cheese and ham; add lettuce if desired. Replace top. Cut into 2-in. slices. Insert a toothpick in each slice.
