Ron Wilson

Ron Wilson

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Rita loves this sandwich

A lot of us will be outdoors on July 4 with friends and family. Here’s a summertime sandwich that makes picnic food fun. Cold sandwiches are the trend right now so this bit of New Orleans fare fills the bill!


A bit messy to eat, but oh so good!

One loaf Italian bread, sliced into two horizontally. You can use the round or long loaf.


1/2 pound each: sliced baked ham and provolone cheese

1/4 pound hard salami

Tomato slices, onion rings

Leaf lettuce (optional but good)


Go to taste on this. If you don’t like black olives, use green olives. You may wind up with dressing left over. It makes a nice spread for wraps.

1/2 cup finely chopped black olives

2/3 cup olive oil

1/3 cup red wine vinegar

2 tablespoons minced onion

1/2 cup fresh basil, finely chopped

1 teaspoon minced garlic

1 teaspoon dried oregano

Pepper to taste

Whisk together dressing ingredients. (Can be made a day ahead). Set aside.

Hollow out bottom loaf, leaving ½” thick sides. Hollow out top loaf, but leave sides a bit thicker. Spread dressing on inside of top and bottom loaves. Set top aside. Start layering meats, cheese, vegetables and lettuce, brushing each layer with dressing, until you run out of filling. Press each layer down as you go. Press top onto sandwich and wrap and chill for at least 1 hour or up to 8 hours. Cut into big wedges to serve. Serves 6

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