Full Yu Belly Sandwich Ajeen Beckford Jamaican Chef

• 1 roasted red pepper, chopped
• 4 ounces black olives, chopped
• 4 ounces green olives, chopped
• 4 ounces extra virgin olive oil
• 2 tablespoons chopped parsley
• 2 anchovy fillets, chopped
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• 1 12 ounces lettuce, shredded
• 6 ounces chopped tomatoes
• 6 ounces thinly sliced mortadella
• 4 ounces thinly sliced jerk sausage
• 4 ounces provolone cheese, sliced thinly
• tt pepper

1. 1.
2. To make the olive salad, combine the red pepper, olives, olive oil, and parsley, anchovies, oregano and lemon juice.
3. Allow to marinate.
4. 2.
5. Cut the bread horizontally in half and remove some of the bread to create a hollow, if necessary,.
6. 3.
7. Drain the olive salad, reserving the oil brush the interior of the bread with the oil.
8. 4.
9. Arrange the olive salad, greens, tomato, meats and cheese inlayers on the bottom of the bread, finishing with a layer of olive salad.
10. 5.
11. Place on the top of the sandwich and wrap tightly with plastic wrap and refrigerate for several hours.
12. 6.
13. Cut into wedges and serve.

red pepper, black olives, green olives, extra virgin olive oil, parsley, anchovy, oregano, lemon juice, tomatoes, mortadella, sausage, provolone cheese, pepper

Taken from www.food.com/recipe/full-yu-belly-sandwich-ajeen-beckford-jamaican-chef-376537 (may not work)