OLIVE SALAD:

2/3 c. pitted, chopped green olives
2/3 c. pitted, chopped black olives
1/2 c. chopped pimiento
3 cloves garlic, minced
1 anchovy fillet, mashed
1 tbsp. capers
1/3 c. finely chopped parsley
1 tsp. oregano
1/4 tsp. black pepper
1/2 c. olive oil

Mix all ingredients together thoroughly. Cover and marinate at least 12 hours. Makes enough for 1 large sandwich.

To make sandwich: 1 large loaf Italian bread (round preferred); 1/3 lb. hard salami, sliced thin; 1/3 lb. ham, sliced thin; 1/3 lb. provolone cheese, sliced thin.

Slice bread horizontally and scoop out half of bread from top and bottom. Brush bottom of loaf with olive oil or juice from olive salad. Layer on cold cuts. Top with as much olive salad as will fit without spilling out. Replace top of loaf. Slice in quarters and serve with root beer.

Serves 4.