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Make the olive salad for this New Orleans treat quickly by using the pulse button on a food processor. Traditionally, two types of salami — mortadella and a hard salami such as soppressata — are used, but they can be difficult to find. This version features a combination of salami and ham. For variety, substitute 1/2 cup chopped and drained sun-dried tomatoes in oil for fresh tomatoes.
Ingredients
  • 1 cup brine-cured green olives, pitted and finely chopped
  • 1 cup brine-cured black olives, such as Kalamata, pitted and finely chopped
  • ½ cup extra-virgin olive oil
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 red bell pepper, roasted, peeled, seeded and finely chopped (about ¾ cup)
  • Juice of ½ lemon
  • 1 (8- to 9-inch) round loaf Italian or French bread
  • 2 cups shredded lettuce
  • 4 ounces thinly sliced salami
  • 4 ounces thinly sliced deli ham
  • 4 ounces thinly sliced provolone or mozzarella cheese
  • 1 cup coarsely chopped fresh tomatoes
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