Italian Submarine Sandwich

• 2 jars (2 ounces each) diced pimientos, drained
• 1 can (4-1/4 ounces) chopped ripe olives
• 2/3 cup chopped pimiento-stuffed olives
• 1/2 cup olive oil
• 1/2 cup minced fresh parsley
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 loaf (1 pound) unsliced Italian bread
• 1/3 pound thinly sliced fully cooked ham
• 1/3 pound thinly sliced Genoa salami
• 1/3 pound thinly sliced provolone cheese

1. In a jar with tight-fitting lid, combine the first eight ingredients; cover and shake well. Refrigerate for at least 12 hours.
2. Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Drain 2 tablespoons liquid from olive mixture; spread on the inside of bread top. Spoon 1 cup olive mixture evenly into bottom of bread shell.
3. Layer with ham, salami and cheese; spread with remaining olive mixture. Replace bread top. Slice into serving-size pieces.

pimientos, olives, olives, olive oil, parsley, garlic, oregano, pepper, bread, ham, salami, provolone cheese

Taken from www.tasteofhome.com/recipes/italian-submarine-sandwich/ (may not work)