Olive Salad

2/3 cup coarsely chopped pitted green olives	2/3 cup coarsely chopped pitted ripe olives	½ cup chopped fresh parsley
1/3 cup chopped roasted red bell pepper	½ cup extra virgin olive oil	1 tbsp. chopped fresh oregano
1 tbsp. capers	1 tbsp. minced garlic	1 tbsp. Worcestershire sauce
¼ tsp. pepper

Sandwiches

6 submarine or hoagie buns, split	¼ lb. sliced hard salami	¾ lb. sliced cooked ham
1 pkg. sliced provolone cheese	1 pkg. sliced Swiss cheese	3 med. tomatoes, halved, sliced

1. In large bowl, combine all olive salad ingredients; mix well. Cover; refrigerate at least 1 hour to blend flavors.
2. Spoon 2 tablespoons olive salad evenly onto bottom half of each bun. Top each with salami, ham, cheeses, tomatoes and about 1 ½ tablespoons olive salad. Cover with top half of buns. Press together gently.

Recipe fact:
The muffuletta sandwich is from New Orleans, where it originated at the Central Grocery in 1906. The sandwich fillings are stacked hero style on a round loaf of crusty Italian bread. Provolone cheese, Genoa salami, and ham are topped with spicy olive salad made with green olives and pimientos.

Ingredient info:
Worcestershire sauce is a spicy condiment developed by the English during the British occupation of India. The sauce is so named because it was first bottled in Worcester, England. It is made with garlic, soy sauce, tamarind, onions, molasses, lime, anchovies and vinegar.

Capers are the flower buds of a bush native to Asia and the Mediterranean. The buds are sun dried before being cured in vinegar brine. Capers are available in a range of sizes; the smallest capers, called nonpareils, are considered to be the finest.

Serving size: 1 sandwich
Calories: 910
Calories from fat: 500
Dietary exchanges: 3½ starch, 1 vegetable, 4½ medium fat meat, 6 fat OR 3½ carbohydrate, 4½ medium fat meat, 6 fat