10m
PREP TIME
17
INGREDIENTS
Servings: 6
Ingredients
- 3/4 cup pimento stuffed green olives, drained
- 1/2 cup Giardiniera, drained, 2 tablespoons brine reserved
-
6
tablespoons
French's® Creamy Yellow Mustard Spread, divided
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Substitutions available
/ French's® Classic Yellow Mustard
- 1/3 cup olive oil
- 1 tablespoon McCormick® Parsley Flakes
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 1 large (8-inch) round boule bread
- 1/2 pound (8 ounces) sliced deli ham
- 6 ounces sliced deli salami
- 6 ounces sliced provolone cheese
- 1/2 pound (8 ounces) sliced mortadella
- 6 green leaf lettuce leaves
- 6 slices tomato
- 6 slices red onion rings
- Dill pickle chips
INSTRUCTIONS
- 1 Pulse olives and drained Giardiniera in food processor until coarsely chopped. Transfer to small bowl. Add 3 tablespoons of the Mustard, olive oil, parsley, garlic powder, oregano, black pepper, and reserved Giardiniera brine. Stir to mix; set aside.
- 2 Cut boule bread in half horizontally, leaving bottom slightly thicker than the top. Hollow out the top half, removing the soft bread inside, leaving about 1/2-inch of the bread near the crust. Spread the olive relish mixture evenly on cut sides of bread.
- 3 Layer bottom half of roll with ham, salami, provolone and mortadella. Spread mortadella with remaining 3 tablespoons of the Mustard. Layer with lettuce, tomato, red onion, and pickle chips. Carefully place top half of bread over top; press down slightly. Cut sandwich into six wedges to serve.
-
4
Test Kitchen Tips:
•Add drained pepperoncini to olive relish for a spicy kick!
•Not an olive fan? Sub roasted red peppers for the olives for a sweet & smoky spread.
•Perfect for a picnic or to bring on the boat! Make the olive relish in advance and let marinate in the fridge. Assemble before heading out for the perfect mayo-free sandwich.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
