Recipe information
Yield
serves 8
Ingredients
Special Dressing
1 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons aged sherry vinegar
1 1/2 cups mixed pitted green olives, such as picholine and cerignola
4 piquillo chiles, or 2 roasted red bell peppers (see Notes, page 22)
Cloves from 1 head garlic, roasted
4 anchovy fillets in oil, patted dry
1/2 small red onion, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Sandwich
1 (8- or 9-inch) round loaf Italian bread
1/3 pound thinly sliced Italian Genoa salami
1/3 pound thinly sliced Spanish salami
1/3 pound thinly sliced Serrano ham
1/3 pound thinly sliced capicola ham
1/3 pound thinly sliced Manchego cheese
Preparation
Step 1
To make the dressing, combine the mayonnaise, mustard, vinegar, olives, peppers, garlic, anchovies, onion, oregano, and parsley in a food processor and pulse until almost smooth (it should be a little chunky); season with salt and pepper.
Step 2
Slice the bread in half horizontally. Remove a little of the inside of the top crust; then slather the bottom and top halves of the bread with the dressing. Layer the meats and cheese on the bottom half of the bread and cover with the top half.
Step 3
Wrap the sandwich tightly in foil and place on a baking sheet. Put a heavy sauté pan on top, and put a few cans inside the pan to weight it down. Refrigerate for at least 4 and up to 24 hours. Serve at room temperature.
