Muffelatta Sandwich

• 1 cup green olives sliced
• 1 cup kalamata olives pitted, chopped
• 3 each anchovy fillets chopped
• 1 tablespoon parsley leaves snipped
• 2 tablespoons basil minced
• 1/4 cup olive oil
• 2 cloves garlic minced
• 2 tablespoons white wine vinegar
• 3 each tomatoes sliced
• 1/2 head romaine lettuce shredded
• 1 medium onions sliced
• 4 ounces salami
• 2 ounces prosciutto
• 2 ounces provolone cheese sliced
• 2 ounces fontina cheese
• 1 loaf bread, italian

1. Mix the olives, onions, anchoves, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl.
2. Slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell; on bottom half of the bread shell, spread one half of the olive mixture; arrange on top, half of the tomato, lettuce and onions; arrange on top.
3. Bake.

green olives, olives, parsley, basil, olive oil, garlic, white wine vinegar, tomatoes, onions, salami, provolone cheese, fontina cheese, bread

Taken from recipeland.com/recipe/v/muffelatta-sandwich-44903 (may not work)