10 ounces olives green with pimientos, drained and chopped
0.5 pound ham sliced
3 tablespoons olive oil
1.5 teaspoons oregano dried
0.5 pound provolone cheese sliced
0.5 pound genoa salami hard sliced
Equipment
bowl
oven
aluminum foil
Directions
Heat the oven to 35
In a small bowl, combine the chopped olives with the oregano, garlic, oil, and parsley.
Spread some of the olive mixture on the bottom half of each roll.
Top the olive salad with the salami, ham, and provolone. Cover with the tops of the rolls and then wrap each sandwich in aluminum foil.
Bake until the cheese melts, about 15 minutes.
Variations: * Instead of heating the sandwiches, serve them the more traditional way--at room temperature. : * Use a combination of chopped, pitted black olives, such as Kalamata, and green olives with pimientos in the salad for both color and flavor.
Wine Recommendation: Beaujolais has been called the perfect picnic wine. An exuberantly fruity bottle suits this jazzed-up ham-and-cheese sandwich perfectly.
