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Olive “Po” Boy
From Stop and Smell the Rosemary
Olive Mixture:
1 head cauliflower, florets only, or 1 jar (16 ounces) pickled cauliflower
1 jar (5 ounces) green olives with pimentos, drained
1 can (8 ounces) pitted black olives, drained
1 jar (3½ ounces) small capers
1 teaspoon freshly ground pepper
1 Tablespoon chopped fresh oregano
3 cloves garlic, crushed
Dash cayenne pepper
Olive oil
Sandwiches:
6 French rolls or pita bread rounds
6 slices baked ham
6 slices salami
6 slices Swiss cheese
6 slices American cheese
1 tomato thinly sliced
Red leaf lettuce
Olive Mixture: Chop cauliflower in a food processor until finely textured. Transfer to a bowl. Place green and black olives in food processor and chop until finely textured. Combine olives with cauliflower. Add capers and juice, pepper, oregano, garlic and cayenne. Blend well. Fill a 32-ounce jar three-fourths full with mixture. Top with olive oil to the neck of the jar. Cover and refrigerate. This will keep several weeks in the refrigerator. Stir before using. Yields 4½ cups.
Spread Olive Mixture on bread and assemble sandwiches using ham, salami, Swiss and American cheeses, tomato and lettuce. Serves 6.
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