This sandwich is almost beloved in Louisiana as the poor boy. The olive salad is so tasty that you could probably leave out the meat and cheese and no one would notice.
OLIVE SALAD (make at least 4 hours in advance):
1 anchovy filet
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2 cloves garlic, chopped
1/3cup olive oil
½cup pimento-stuffed olives, chopped
¼cup black olives, chopped
½cup mixed pickled vegetables, chopped
1 tablespoon parsley
2 loaves French bread
½lb. pound salami
8 oz. provolone
½lb. sliced ham
To make olive salad: Mash anchovy filet and garlic together; add olive oil, olives, pickled vegetables, parsley, oregano and pepper.
To make sandwich: Slice bread lengthwise. Brush liquid from olive salad on inside of upper and lower slices. Line lower slice with meat and cheese. Top with olive salad. Wrap in tin foil and warm in oven if desired.
MAKES 8 TO 10 SERVINGS.