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This layered sandwich is known for its tangy olive salad filling. A great idea for hikers, bikers or sandwich likers!

  1. 10″ round Italian loaf
  1. 1/2 cup pimiento-stuffed green olives
  2. 1/2 cup pitted black olives (NOT the canned kind!)
  3. 6 1/2 oz. (184 ml) jar marinated artichokes, drained
  4. 1 garlic clove, minced
  5. 1 Tbsp. minced jalapeno pepper (seeds removed)
  6. 1/3 cup parsley, minced
  7. 1/4 cup olive oil
  8. 1/2 lb. (250 g) grilled chicken or salami, thinly sliced
  9. 1/2 lb. (250 g) provolone, mozzarella or Swiss cheese, thinly sliced
  1. Chop or process filling ingredients to a spreadable consistency. Cut loaf in half horizontally and remove enough of the bread to leave a 1/2″ shell. Spread bottom shell with half the filling, layer meat and cheese slices then top with remaining filling. Press top of loaf on sandwich and wrap tightly in plastic wrap. Place something heavy (like a dictionary!) on top to compress the sandwich; chill for several hours. (If you’re doing your homework, or a crossword, you’ll just have to contend with a cool word book). Cut in wedges with a serrated knife….after you remove the dictionary!. Serves 8-10
The Best of Bridge
Tourist writing to friend: “Once again, our vacation has ended the drought of the century!”

This recipe is available in the book Best of Bridge Sunday Suppers.