---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sandwiches, Snacks
       Yield: 1 servings
 -------------------CHUCK OZBURN HBWK07A-------------------
       1 c  Green olives with
            Pimientos; coarsely chopped
       1 c  Kalamata olives; pitted
            -coarsely chopped
         sm Jar pickled cocktail onions
       3    Anchovies; chopped
       3    Pimientos in brine; chopped
       1 tb Fresh parsley; snipped
            Pinch of oregano
       2 tb Fresh basil; minced
     1/4 c  Olive oil
       2    Cloves garlic; minced
       2 tb White wine vinegar
            Use Balsamic vinegar if
       3    Ripe tomatoes; sliced thin
     1/2    Head romaine lettuce; finely
       1 md Red onion - sliced very thin
       4 oz Genoa salami - sliced thin
       2 oz Prosciutto - sliced thin
       2 oz Mortadella
       2 oz Provolone cheese-sliced thin
       2 oz Fontina cheese
       1    7-to-9-inch round loaf
            Italian bread
   Mix the olives,onions, anchoves, pimientos, parsley,
   oregano, basil, oil, garlic and vinegar together in a
   small non-corrosive bowl; slice the bread in half
   horizontally and remove the crumbs from each half
   leaving a one-half inch shell; on bottom half of the
   bread shell, spread one half of the olive mixture;
   arrange on top, half of the tomato, lettuce and
   onions; arrange on top of this all the meats and
   cheeses, then the remaining tomato, lettuce and
   onions; spoon on the remaining olive mixture and cover
   with the top bread shell. Preheat oven to 400~ and
   bake sandwich on a baking sheet until cheese melts,
   about 15 minutes; slice into wedges and serve. Note:
   Use Balsamic vinegar if available. MM Format Norma
   Wrenn npxr56b