Ingredients
2/3
cup coarsely chopped pitted green olives
2/3
cup coarsely chopped pitted ripe olives
1/2
cup chopped fresh parsley
1/3
cup chopped roasted red bell pepper
1/2
cup extra-virgin olive oil
1
tablespoon chopped fresh oregano
1
tablespoon capers
1
tablespoon minced garlic
1
tablespoon Worcestershire sauce
1/4
teaspoon pepper
6
submarine or hoagie buns, split
1/4
lb. sliced hard salami
3/4
lb. sliced cooked ham
1
(9-oz.) pkg. sliced provolone cheese
1
(6-oz.) pkg. sliced Swiss cheese
3
medium tomatoes, halved, sliced
Preparation
In large bowl, combine all olive salad ingredients; mix well. Cover; refrigerate at least 1 hour to blend flavors.
Spoon 2 tablespoons olive salad evenly onto bottom half of each bun. Top each with salami, ham, cheeses, tomatoes and about 1 1/2 tablespoons olive salad. Cover with top halves of buns. Press together gently.
