This is the other New Orleans sandwich – not as famous as the Po’ Boy, but just as delicious, it’s a legacy of the city’s large Italian population.
Olive condiment
6 oz Sicilian green olives, or regular green olives, pitted and chopped finely
1/4 cup hot giardiniera
1–2 cloves garlic, minced (optional)
olive oil
Loaf of crusty Italian bread
1/3 lb Prosciutto, sliced very thin
1/4 lb Genoa salami, sliced
1/4 lb Mortadella, sliced
1/4 lb Provelone, sliced
1/4 lb smoked Cacciocavala, or other smoked semi-hard cheese, sliced
Mix the olives, the giardinara and the garlic (if using). Add enough olive oil to moisten all the ingredients well. Set aside until needed.
Cut the bread into individual sandwich portions, and then cut each lengthwise into two pieces. If the loaf is really thick you may want to scoop out some of the insides (save it to make breadcrumbs). Lay out the bottom slice of bread. Alternate the sliced meats with the cheeses – how many slices of each is up to you! Slather the second piece of bread with a liberal layer of the olive condiment, getting lots of olive oil on the bread (add even more, if you wish), and place it olive side down on top of the stack. Slice each sandwich in two if desired.
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