Nathalie Dupree

January 1, 1970

Makes 6 servings

10-inch-round of Sicilian or focaccia bread

2-3 large garlic cloves, crushed

1 cup chopped green olives stuffed with pimientos

1 cup pitted and chopped Kalamata or Italian black olives

1 rib celery, finely chopped

1/2 cup roasted sweet red peppers, chopped

3 tablespoons chopped fresh parsley

2 tablespoons white wine vinegar

1 cup olive oil

1/3 pound capicola

1/3 pound salami

1/3 pound mortadella

1/3 pound Emmentaler Swiss cheese

1/3 pound provolone


Cut the bread in half horizontally, scooping out a little of the inside to have enough room for the filling. Toss the garlic, olives, celery, roasted peppers, parsley, vinegar and olive oil together to make the olive salad. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf to dampen it. Starting with the bottom half, layer capicola, salami, olive salad, provolone, Swiss cheese and mortadella. Top with the other half loaf. Slice into wedges.


This crispy, refreshing salad is a wonderful addition to any table. Tiny pieces of orange are a nice addition on occasion. It is adapted from Kim Sunee's "Trail of Crumbs."