Olive & Jarlsberg Salad Sandwich

Ingredients

• 1-8" round loaf of peasant bread
• 1/2 cup drained pimento-stuffed green olives, chopped fine
• 1/2 cup drained Kalamata or other brine-cured black olives, pitted and chopped fine
• 2 1/2 cups grated Jarlsberg cheese (about 6 ounces)
• 1-6 ounce jar marinated artichoke hearts, drained and chopped fine
• 1 cup drained bottled roasted red peppers, chopped fine
• 2 cups packed fresh parsley leaves, minced
• 1 tablespoon drained capers, chopped fine
• 1/4 cup extra-virgin olive oil

Directions

Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2 inch thick shells. In a bowl stir together the olives, the Jarlsberg, artichoke hearts, red peppers, parsley, capers and oil. Salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife, cut it carefully into 4 wedges. The sandwich may be made 1 day in advance and kept wrapped and chilled. Serves 4.