3 cloves garlic, crushed
1 cup pimiento-stuffed green olives
1 cup black olive, chopped
1/2 cup roasted red peppers, Italian
1 cup olive oil
3 tablespoons fresh parsley
2 tablespoons white wine vinegar
1 loaf Italian bread, round
1/3 pound Genoa salami, thinly sliced
1/2 pound provolone cheese, thinly sliced
1/2 pound Havarti, or other mild white cheese
1/3 pound prosciutto, sliced
Serving Size : 6
THE DAY BEFORE SERVING, combine garlic, olives, peppers, olive oil, parsley, and vinegar. Cut bread in half horizontally. Scoop out some of the center and drizzle with some of the olive oil from the olive salad; use plenty. Layer salami, olive salad, provolone, cheese, and prosciutto. Top with remaining bread and slice into wedges.