Ingredients

1 cup each pitted green and black olives, coarsely chopped

1 tablespoon tiny capers

1/3 cup diced (1/4 inch) roasted red bell pepper

1/4 cup diced (1/4 inch) celery, with leaves

2 tablespoons chopped flat-leaf parsley

2 teaspoons finely minced garlic

2 tablespoons red-wine vinegar

2 tablespoons olive oil

Salt and pepper, to taste

Sandwich:

• 1 round peasant bread (about 7 inches in diameter, 5 inches high), halved crosswise, insides pulled out
• 4 ounces each thinly sliced Genoa salami and mortadella (found in the deli section)
• 4 ounces thinly sliced provolone cheese

Description

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