New Orleans Style Po-Boy - cooking recipe

Ingredients

1 1/2 cups roasted red peppers, chopped
1 cup pimento-stuffed green olives, chopped
1 cup kalamata olive, pitted and chopped
1 cup olive oil
3 tablespoons fresh parsley, chopped
2 tablespoons white wine vinegar
2 tablespoons capers, drained
1 teaspoon juice from the caper jar
2 garlic cloves, minced
French bread
1/3 lb salami, sliced
1/3 lb mortadella, sliced
1/3 lb ham, sliced
1/3 lb provolone cheese, sliced
1/3 lb havarti cheese, sliced

Preparation

Mix the first 9 ingredients together. Cover, and chill for at least 8 hours.
Cut the French bread in half horizontally using a serrated or electric knife. Set the top of each loaf aside. Hollow out the bottom half of each loaf, leaving a 1/4 inch thick shell.
Spoon the olive mixture evenly into each shell. Layer the sliced meats and cheeses evenly over the olive mixture in each shell. Replace the top of each loaf.
To serve, cut each loaf crosswise into fourths.