I just tried this recipe for the first time last night. I found it in an old Simple and Delicious magazine from July/August 2007. The olive spread would also work well with turkey or even with tuna or salmon mixed in. You can also eat it hot or cold.
- 1 cup pimiento-stuffed olives
- 1 cup pitted ripe olives (black olives)*
- 1 jar (7-1/2 ounces) marinated artichoke hearts, drained (mine was 6 oz. – worked fine)
- ½ cup mayonnaise
- 1 tablespoon capers, drained (I omitted)
- ½ teaspoon garlic salt
- 6 submarine buns, split
- 1 pound sliced deli ham
- ½ pound thinly sliced hard salami
- 12 slices process American cheese (I used provolone)
In a food processor (mixer will work if you don’t have a food processor), finely chop olives and artichokes. Add the mayonnaise, capers and garlic salt; cover and process until blended. Spread over the cut sides of buns. Layer ham, salami and cheese on bun bottoms; replace tops.
Wrap each sandwich in foil; place on an ungreased baking sheet. Bake at 350 degrees for 10-15 minutes or until cheese is melted. Yield: 6 servings.
*NOTE: One of my favorite cooks, Cindy McCloud, told me that the olives without pimientos were black olives (you can tell I don’t use olives very much!). I didn’t know that when I made this, and since I couldn’t find green olives without pimientos, I just used 2 cups of the olives with pimientos. My husband thinks he likes it better that way since black olives don’t have a lot of flavor and he really liked it the way I made it. FYI.