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1 tsp.               Garlic, minced
1/3 cup            Kalamata olives, diced
1/2 cup            Green olives with pimentos, diced
1 Tbsp.            Capers, minced
1/2 cup            Artichoke hearts, chopped
1/2 tsp.            Oregano, dried
1/2 cup            Robert Rothschild Farm Anna Mae’s Smoky Mustard
2 Tbsp.            Olive oil
                        Salt and pepper to taste
1 loaf               Tuscan, Foccacia or other rustic bread
1/4 cup            Robert Rothschild Farm Anna Mae’s Smoky Mustard
1/8 lb.              Prosciutto, thinly sliced
1/4 lb.              Black Forest ham, thinly sliced
1/8 lb.              Mozzarella or Provolone cheese, sliced
1/4 lb.              Salami, thinly sliced


In a medium mixing bowl, combine the garlic, olives, capers, artichoke hearts, oregano, 1/2 cup Anna Mae’s Smoky Mustard, olive oil, salt and pepper. Cut loaf of bread in half lengthwise. Remove some bread from middle of top piece to form recessed pocket. Fill pocket of top half of bread with olive filling. Spread a thin layer of Anna Mae’s Smoky Mustard (1/4 cup) on bottom half of bread and top with a layer of prosciutto. Top prosciutto with a layer of ham, then a layer of cheese. Top cheese with a layer of salami and then one more thin layer of ham. Assemble sandwich by placing top half onto bottom half. Wrap entire sandwich tightly with plastic wrap. Place weight such as a cast iron pan on top of sandwich for about 1 hour prior to serving. Remove plastic wrap and slice into strips and then in half to form small sandwiches. Yields, depending on size of bread loaf, about 12-16 small sandwiches.

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