The New Orleans classic!! Make ahead and chill.
4 medium celery ribs, finely chopped (about 1 1/4 cups)
1 cup drained giardiniera, finely chopped (Italian mixed, pickled vegetables)
1 cup loosely packed fresh parsley, chopped
3/4 cup pitted green olives, finely chopped
1/4 cup extra virgin olive oil
1/4 teaspoon fresh coarse ground black pepper
1 garlic clove, minced
1 loaf round soft French bread, cut horizontally in half (10-inch diameter, about 1 pound) or 1 Italian bread, cut horizontally in half (10-inch diameter, about 1 pound)
6 ounces thinly sliced smoked ham
6 ounces thinly sliced provolone cheese
6 ounces thinly sliced genoa salami
In a medium bowl, combine celery, giardiniera, parsley, olives, olive oil,
black pepper, and garlic. Set aside.
Remove a 1" layer of soft center of bread from both halves to make room for
the filling.
On bottom half of bread, spread half of the olive mixture; top with the ham,
cheese, salami, and remaining olive mixture. Replace top half of bread;
press halves together.
Wrap sandwich tightly in plastic wrap, then in foil, and refrigerate for at
least 2 hours or up to 24 hours.
Cut into 8 wedges and serve.