According to Danno, who blogs about New Orleans food at , the bread should have “a good coarse texture, and a nice crust (not too hard) and sesame seeds.” Here is his version of the classic sandwich, which he says “serves 4 light eaters, 2 hungry hangovers or one bad-to-the-bone eating machine!”
Ingredients
1 10-inch round loaf Italian bread with sesame seeds
1 recipe olive salad (see below)
1/4 pound Genoa salami (Oldani is the best)
1/4 pound hot capicola (this is my spin; you can use regular ham)
1/4 pound mortadella (San Daniele)
1/8 pound sliced mozzarella
1/8 pound provolone
Directions
Cut the bread in half lengthwise.
Brush both sides with the oil from your one-week-old olive salad. Go a little heavier on the bottom.
Layer half of the salami on the bottom half of the bread. Then the mortadella. Then the mozzarella, then the capicola, provolone, and the remainder of the salami. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it. You’ve just created pure heaven.
