10m
PREP TIME
15
INGREDIENTS
10m
PREP TIME
15
INGREDIENTS
Ingredients 6 Servings
- 3/4 cup pimento stuffed green olives, drained
- 1/2 cup Giardiniera, drained, 2 tablespoons brine reserved
- 6 tablespoons French's® Classic Yellow Mustard, divided
- 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 tablespoons pickled hot red peppers, such as Peppadew® or cherry peppers, drained and
- 6 tablespoons French's® Original Crispy Fried Onions
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 red peppers and Crispy Fried Onions. Carefully place top half of bread over top. Press down slightly and secure with 6 toothpicks. Cut sandwich into six wedges to serve.
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4
Test Kitchen Tips:
•Make it extra crispy! Sub crisp cooked bacon for the hot red peppers for a Crispy Fried Onion and Bacon topping.
•Out of olive oil? Use mayonnaise instead for a creamy mustard olive relish spread!
•Make a double batch of olive relish and use as a topping on hummus or sour cream for an easy dip upgrade.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
