This recipe is from Yummy Magazine (April 2009)
Ingredients
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-
1 8-inch round French or Italian bread loaf, about 1 pound
-
1/3 cup olive oil
-
2 tablespoons vinegar
-
2 tablespoons fresh basil finely snipped
-
1 tbsp garlic finely minced
-
1 tbsp mustard
-
1 can anchovy fillets, drained
-
1 can pimiento, drained
-
1 6 1/2-ounce can tuna in oil, drained
-
2 tablespoons capers, chopped
-
4 hard-boiled eggs, sliced into rounds
-
tomato slices
-
1/4 cup parsley finely snipped
-
1 tsp salt
-
1/2 tsp pepper
-
10 black olives, pitted and sliced
-
slices of salami, cheese, mortadella or ham
Recipe Method
1. Cut bread loaf into 2 parts horizontally. Remove the center of each part to make two “shells”.
2. In a small bowl, combine the olive oil, vinegar, basil, garlic, and mustard. Brush the inside of the two shells generously with this mixture.
3. Divide anchovy fillets, pimiento, tuna, capers, eggs, tomatoes, parsley, salt, pepper, and olives into two parts. Layer these in each shell in the following order: eggs, capers, tomatoes, anchovies, pimiento strips, tuna.
4. Mix together the parsley, salt, pepper, and black olives, and sprinkle over each half. Cover the bottom shell layers with slices of salami, cheese, and mortadella or ham.
5. Place filled top shell over the bottom shell and press hard to merge. Wrap in foil. Refrigerate for at least 30 minutes or overnight.
6. To serve: Cut in wedges and pierce each wedge with a toothpick to keep it together.
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