Po-Boy, New Orleans Style

• 1 1/2 c. coarsely chopped sweet red pepper
• 1 c. pimiento-stuffed olives
• 1 c. pitted ripe olives
• 1 c. olive oil
• 3 Tbsp. chopped fresh parsley
• 2 Tbsp. white wine vinegar
• 2 cloves garlic, crushed
• 2 (1 lb.) loaves French bread
• 1/3 lb. sliced salami
• 1/3 lb. sliced mortadella
• 1/3 lb. sliced Provolone cheese
• 1/3 lb. sliced Havarti cheese

1. Position knife blade in food processor bowl; add first 7 ingredients.
2. Pulse 5 times or until vegetables are finely chopped.
3. Place olive mixture in a bowl; cover and chill at least 8 hours.
4. Cut French bread in half horizontally using a serrated or electric knife.
5. Set top of each loaf aside.
6. Hollow out bottom half of each loaf, leaving a 1/4-inch thick shell.
7. Spoon olive mixture evenly into each shell.
8. Layer sliced meats and cheeses evenly over olive mixture in each shell.
9. Replace top of each loaf.
10. To serve, cut each loaf crosswise into fourths.
11. Yield:
12. 8 servings.

sweet red pepper, pimiento, olives, olive oil, parsley, white wine vinegar, garlic, loaves, salami, mortadella, provolone cheese, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572160 (may not work)