Italian Boule Sandwich
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
1
- Ingredients
- ⅔ cup pickled silverskin onion (drained and halved, reserving 2-3 tbsp of the liquor)
- 2 Tbsps white wine vinegar (to taste)
- sugar
- 2 Tbsps olive oil
- 2 red peppers (diced)
- 1.333 cups Olives black and green (pitted), chopped
- ⅔ cup Celeriac (cut into batons)
- 2 carrots (cut into batons)
- 2 Tbsps freshly chopped oregano
- 1 large, round loaf white bread (with sesame seeds)
- 1 cup Salami (in slices)
- 1 cup Provolone cheese (in slices)
- 1 cup Mortadella (in slices)
Product recommendation
The dish is traditionally made with ready-made mixed olive salad from a jar.
Preparation steps
1.
In a pan, warm the reserved pickling liquor, the vinegar, 2 tbsp water, a pinch of sugar and 2 tbsp oil.
2.
Put the peppers, olives, celeriac, carrots and onions in a bowl. Pour over the hot liquid, season with salt and ground black pepper and leave to cool. Stir in the oregano and check the seasoning.
3.
Cut the loaf in half horizontally and brush the cut surfaces with a little oil. Top with the salami slices and then half of the vegetable salad (without liquid). Place the cheese and mortadella on top and finish with the remaining salad. Replace the top half of the loaf, wrap in cling film and put in the refrigerator for around 30 minutes for the flavours to soak into the bread.
4.
Cut into wedges and serve.
