17 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    2 h 20 m
Recipe by  LYNNC51

“A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.”

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Adjust Servings

Original recipe yields 4 servings



  1. Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
  2. Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
  3. Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

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Reviews (17)

Rate This Recipe


Great sandwich. Only problem is that it is a little difficult to eat - it is difficult to hold as it tends to slip and slide and fall apart. I think it might be better to make it in a round loaf of bread and cut it into triangle sections for easier handling. Next time I'll only use 2 tomatoes - 3 was too many. Great olive tapenade!!



This was delicious. I used turkey instead of salami to make it a little less salty. I also weighed the sandwich down with two cast iron skillets to flatten it a little bit.



This is a great sandwich that's perfect for the men in your life. Nice and hearty. I made this the night before, wrapped it tightly in plastic wrap, put it on a plate and weighted it down. The following day the flavors had come together and it was much easier to take to the beach and eat. Thanks!

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Amount Per Serving (4 total)

  • Calories
  • 1016 cal
  • 51%
  • Fat
  • 63.2 g
  • 97%
  • Carbs
  • 71.7 g
  • 23%
  • Protein
  • 40.2 g
  • 80%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 3698 mg
  • 148%

Based on a 2,000 calorie diet



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Pesto Grilled Cheese Sandwich


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