An inventive take on classic breakfast ingredients!
1/2 cup plus 2 tablespoons Bertolli extra-virgin olive oil
1/2 medium carrot, thinly sliced
1/2 stalk celery (with leaves), thinly sliced
1/2 cup small cauliflower florets
1/2 teaspoon McCormick dried oregano
1/2 teaspoon McCormick dried thyme
3/4 cup Mezzetta pitted large green olives, finely chopped
1/4 cup brine-cured pitted black olives, such as kalamata, finely chopped
2 tablespoons chopped jarred pimento (sweet peppers)
1/2 teaspoon kosher salt
1 tablespoon chopped fresh parsley
One 6-inch-round Italian bread loaf with sesame seeds
6 ounces sliced Kraft provolone
6 ounces sliced Kraft mortadella
4 ounces sliced sopressata
Quick Tip: You can also sub other Italian meats like Capicola, Prosciutto, or Pastrami.
Thanks to the Food Network Kitchen for this intense sandwich, with a million flavors!