Joe Brown's Muffuletta Hoagie

Makes 2 sandwiches (2 to 4 servings)

1/2 cup pimiento-stuffed manzanilla olives (see note)
1/2 cup pitted kalamata olives
1/8 cup chopped red onion
4 to 6 fresh basil leaves
Juice of 1/2 lemon
1-1/2 teaspoons prepared grated horseradish
2 or 3 cloves garlic
1-1/2 teaspoons Dijon mustard
Dash of Worcestershire sauce
Dash of Tabasco or other hot pepper sauce
3 tablespoons olive oil, divided
Salt and pepper to taste
Oregano to taste (optional)
2 round (6- to 7-inch) Italian or French rolls
6 slices spicy Italian ham
6 slices provolone cheese
6 slices hard salami
2 to 3 ounces shredded lettuce
6 slices tomato (1 small)

1. In a food processor or blender, combine the olives, onion, basil, lemon juice, horseradish, garlic, mustard, and Worcestershire and pepper sauces. Pulse (quickly turn the machine on and off) to chop.

2. With the machine running, add 2 tablespoons of the oil. Blend to a coarse spread. Transfer to a bowl and add the salt, pepper and, if desired, oregano. Refrigerate, covered, for 1 to 24 hours.

3. To serve, slice the rolls horizontally and drizzle remaining tablespoon of oil inside the rolls. Spread each roll, one or both halves, with a thick layer of the olive spread. (Leftover spread tastes great on bruschetta.)

4. Assemble sandwiches by layering half of the ham, cheese, salami, lettuce and tomato on the bottom half of each roll. Cover with the top half of the roll and press lightly.

5. Cut each sandwich in half, then in quarters. Wrap tightly in plastic wrap or foil. Keep cold until time to serve.

Note: Manzanillas are small green Spanish olives. They are sold in the condiment aisle at most supermarkets.

-- From Joe Brown, chef/owner, Melange Cafe, Cherry Hill

Per serving, based on 4 servings: 585 calories, 27 grams protein, 35 grams carbohydrates, 6 grams sugar, 38 grams fat, 70 milligrams cholesterol, 2,304 milligrams sodium, 3 grams dietary fiber.