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  • Writer's pictureMichael Laxer

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the original sounds good -- and looks good even despite the rather terrible photography that also seems to be decades out of date even in 1986 -- I thought a few changes would make it excellent.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)

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