Type what you have

Ingredients

• ✓ cocktail onion
• quail egg
• white vinegar
• salt
• bread cube
• artichoke heart
• pickle
• sun-dried tomato
• oil
• skewer
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
2. 2 Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.

By Buckwheat Queen

Ingredients

• ✓ cocktail onion
• olive oil
• green bean
• garlic salt
• garlic powder
• black pepper
• onion

Instructions

1. 1 Heat oil in a wok over high heat. Reduce the heat to medium and add beans. Cover and cook for 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender, mix in cocktail onions with liquid. Continue cooking for 5 minutes, until heated through.

By LISFALLS

Ingredients

• ✓ cocktail onion
• provolone cheese
• mozzarella cheese
• mortadella
• ham
• genoa salami
• bread
• red wine vinegar
• canola oil
• olive oil
• celery seed
• black pepper
• basil
• oregano
• carrot
• celery
• caper
• garlic
• pickled cauliflower
• pepperoncini
• kalamata olive
• green olive

Instructions

1. 1 Roughly chop green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot; transfer to a bowl.
2. 2 Stir oregano, basil, black pepper, and celery seeds into olive mixture. Stir in olive oil, canola oil, and vinegar; transfer olive salad to a glass jar (or other nonreactive container). Pour in more oil to cover if needed.
3. 3 Cover jar or container; refrigerate at least 8 hours to overnight.
4. 4 Cut bread loaves in half horizontally; hollow out some excess bread to make room for filling.
5. 5 Evenly divide olive salad, including oil, among bread pieces.
6. 6 Divide and layer salami, ham, mortadella, mozzarella, and provolone slices between bottom halves of each bread loaf.
7. 7 Place top halves each loaf over layered meat and cheese. Cut sandwiches into quarters.
8. 8 Serve immediately, or wrap tightly and refrigerate for a few hours to allow the flavors to meld and the olive juice to soak into the bread.

By jenn