The Oliver: Reinventing a 1950's Colossal Salami Sandwich
Vintage Cookbook TBT
This week I am going to do something a little different for our The Left Chapter occasional "Vintage Cookbook TBT" installment.
While The Illustrated Encyclopedia of American Cooking hails from 1986, it is, in reality, more of a throwback to the cookbooks of the 1950's. It has plenty of standard recipes, but it also has a wide array of truly, deeply awful ones.
On the other hand, many of the recipes seem to only need a little tweaking. One of those is the recipe for a huge party sandwich that, for some reason, they called The Oliver.
While the original sounds good -- and looks good even despite the rather terrible photography that also seems to be decades out of date even in 1986 -- I thought a few changes would make it excellent.
This is the original recipe.
s is the original recipe.
"The Oliver" in its original form.
Our take: first, take a round French or Portuguese style rustic bread loaf.
Cut the loaf in half and top the bottom half with a thin layer of anchovy paste. Then drizzle some extra virgin olive oil over it.
Top this with a layer of salami slices followed by another layer of spicy salami slices. I used German style salami and Mexican salami as the spicy element.
Top with a layer of Swiss cheese.
Place this half under the pre-heated broiler until the cheese melts.
Cover this with a layer of crushed pimento stuffed green olives.
Add some chopped green peppers.
Drizzle some EVOO over the top half of the loaf and put it under the broiler for about 3-4 minutes.
Cut the whole loaf into about 6-8 wedges and serve.
A delicious take on a Throwback Thursday recipe!
(This recipe was first posted on The Left Chapter blog in November, 2015)