This sandwichΓÇÖs name comes from an Italian dialect word for a certain kind of bread, but it is strictly a New Orleans specialty. Ingredients may vary, like those for a hero, but chopped green and black olive salad is essential.
Combine well in a small bowl:
1 cup finely chopped pitted brine-cured green olives, such as Picholine
1 cup finely chopped pitted brine-cured black olives, such as Kalamata
1 red pepper, roasted, peeled, seeded, and finely chopped
Juice of 1/2 lemon, or to taste
Cover and refrigerate for at least 8 hours. Split horizontally in half:
1 large round loaf (8 to 9 inches) Italian bread or French bread
Remove most of the soft inner bread, creating a cavity inside each half. Drain the olive mixture, reserving the marinade. Brush the insides of both halves of the loaf generously with the marinade, then spread half of the olive mixture in the bottom half. Add in layers:
About 2 cups shredded lettuce, arugula, or other salad greens
About 4 ounces thinly sliced mortadella or other soft salami
About 4 ounces thinly sliced sopressata or other hard salami
About 4 ounces thinly sliced provolone fontina or fresh mozzarella cheese
1 cup coarsely chopped fresh tomatoes or 1/2 cup chopped drained sun-dried tomatoes in oil
Top with the remaining olive salad, cover with the top half of the loaf, and wrap tightly in plastic. Place on a large plate, cover with another plate, and weight with several pounds of canned goods. Refrigerate for at least 30 minutes or up to 6 hours. To serve, unwrap the loaf and cut into wedges.
