To turn the sandwich recipe into an appetizer something to bind the ingredients is necessary. I used cream cheese.
1 long narrow french bread baguette, hollowed
1/2 c of sun dried tomatoes packed in oil, chopped
1/2 c salad olives...these are green olives with pimentos, chopped
1/2 c salad giardinara, chopped (include all the ingredients in the jar...even the cauliflower)
1/4 c kalamata olives, chopped
1/4 c black olives, chopped
1/2 c chopped pickled porcini peppers
1 - 2 cloves garlic, pressed
About 2 tblsp minced fresh Italian style parsley
8 oz salami, diced
8 oz mortadella, diced
8 oz low salt ham, diced
1/2 c provolone cheese, diced
1/2 c mozzarella cheese, shredded
8 oz package cream cheese, softened
Using an electric mixer, beat cream cheese until smooth...add in pressed garlic and blend. Add in provolone and mozzerella cheeses and blend. Add in minced fresh parsley and blend. Stir in all the remaining ingredients...if you have a heavy duty mixer give it a good blend after all the ingredients are added.
Remove both ends of baguette and hollow out the french bread baguette, removing the soft inside, leaving about a 1/2 inch crust all around. With long handled spoon start spooning the mixture in the baguette working from both ends toward the middle. Fill completely, packed tight. Wrap in plastic wrap and chill for at least 4 hours or overnight. When ready to serve, slice about 1/2 inch thick slices...a bagel knife works well or any serrated knife.
|The stuffed baguettes are on the platter on the front right|