- 1 (7 ounce) jar pitted Kalamata olives, drained and sliced
- 1 1/2 cups diced, peeled white onion
- 1 pound ripe beefsteak tomatoes, chopped
- 1/2 pound mozzarella cheese, diced (about 1 1/2 cups)
- 1 cup grated Parmesan cheese
- 2 cloves pressed garlic
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 teaspoons dried basil
- 1/4 cup wine vinegar
- 1/3 cup olive oil
- 10 hard rolls
- 3 tablespoons soft butter
- 3 fresh basil leaves
- Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside.
- Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing
in a covered jar and shaking. Pour it over the ingredients in the bowl, and toss
gently. Set aside.
- Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of
the top, then pulling out the soft inside. Make sure you leave some bread on the
bottom. The pulled-out bread can be saved to make bread crumbs later.
- Melt butter, add the fresh basil leaves and allow the basil flavors to infuse
into the butter. Brush some of the basil butter into the bottom of each roll. Place
about 2/3 cup of the filling into each roll, then replace the plug on the top. Use
aluminum foil to wrap each sandwich individually. If not cooking right away, place
in the refrigerator and remove about an hour before baking.
- Bake at 350 degrees F for 20 to 25 minutes.