1/3 cup (75 ml) of stuffed olives, chopped

1/3 cup (75 ml) pitted black olives, chopped

2 tablespoons (30 ml) celery, finely chopped

2 tablespoons (30 ml) marinated cauliflower, finely chopped

2 tablespoons (30 ml) green pepper, chopped

2 tablespoons (30 ml) fresh parsley, chopped

1/2 clove garlic, finely chopped

1/4 cup (60 ml) olive oil

1 teaspoon (5 ml) dried oregano

Tabasco, to taste

Salt and pepper

In a bowl, combine all the olive salad ingredients. Set aside.

Cut the bread in half horizontally and brush each side with olive oil. On the bottom layer, alternate slices of meat and cheese. Top with the olive salad and close with the top bread layer.

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