| | CHUCK OZBURN HBWK07A |
| 1 | c | Green olives with |
| | Pimientos; coarsely chopped |
| 1 | c | Kalamata olives; pitted coarsely chopped |
| sm | Jar pickled cocktail onions halved |
| 3 | | Anchovies; chopped |
| 3 | | Pimientos in brine; chopped |
| 1 | tb | Fresh parsley; snipped |
| | Pinch of oregano |
| 2 | tb | Fresh basil; minced |
| 1/4 | c | Olive oil |
| 2 | | Cloves garlic; minced |
| 2 | tb | White wine vinegar |
| | Use Balsamic vinegar if |
| | Available |
| 3 | | Ripe tomatoes; sliced thin |
| 1/2 | | Head romaine lettuce; finely shredded |
| 1 | md | Red onion - sliced very thin |
| 4 | oz | Genoa salami - sliced thin |
| 2 | oz | Prosciutto - sliced thin |
| 2 | oz | Mortadella |
| 2 | oz | Provolone cheese-sliced thin |
| 2 | oz | Fontina cheese |
| 1 | | 7-to-9-inch round loaf |
| | Italian bread |
