Recipe courtesy of Emeril Lagasse
1 hr 30 min
30 min
1 hr
12 to 16 appetizer servings


  • 1 pullman loaf, unsliced
  • 16 ounces Italian Olive Salad, recipe follows
  • 4 1/2 ounces thinly sliced Genoa salami
  • 8 ounces sliced Virginia ham
  • 8 ounces sliced mortadella
  • 8 ounces sliced provolone
  • 4 ounces sliced mozzarella
Italian Olive Salad:
  • 1 quart large pimiento-stuffed green olives, drained and slightly crushed
  • 1 1/2 cups large Greek black olives, drained and pitted
  • 1 1/2 cups extra-virgin olive oil
  • 1 1/2 cups vegetable oil
  • 1 cup pickled cauliflower, drained
  • 1/4 bunch celery, sliced diagonally
  • 2 medium carrots, peeled and thinly sliced diagonally
  • 1/2 cup pepperoncini, drained and left whole
  • 1/3 cup cocktail onions, drained
  • 1/4 cup small capers, drained
  • 6 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery seeds


Using a bread knife or other serrated knife, cut the pullman loaf, lengthwise and horizontally, twice to form 3 equally thick horizontal layers of bread. Spread the cut side of the bottom layer with half of the olive salad, then layer with half of the meats and cheese. Top with the middle portion of bread and spread the remaining olive salad over the top cut side of this layer. Top with the remaining sliced meats and cheeses and cover with the top layer of the bread. Press lightly. Wrap the sandwich twice in aluminum foil, making sure that all of the edges are well sealed.

Preheat a grill to medium. Place the wrapped sandwich directly on the grill and, using bricks or another heavy object, weight the sandwich on top. Grill the sandwich for 1 hour, turning the sandwich every 15 minutes so that by the end of the hour the sandwich has cooked equally on all four sides. (Weight the sandwich only when the top and bottom sides are on the grill.)

Remove the sandwich from the grill, unwrap, and slice to serve.

Italian Olive Salad:

Combine all ingredients in a large non-reactive bowl and mix well. Place in a non-reactive jar (preferably glass) and store tightly covered in the refrigerator. The salad should be made at least 24 hours before using and only improves with age; it can keep for up to 2 months in the refrigerator.

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