Italian bread Mix the olives,onions, anchoves, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl; slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell; on bottom half of the bread shell, spread one half of the olive mixture; arrange on top, half of the tomato, lettuce and onions; arrange on top of this all the meats and cheeses, then the remaining tomato, lettuce and onions; spoon on the remaining olive mixture and cover with the top bread shell. Preheat oven to 200ºC and bake sandwich on a baking sheet until cheese melts, about 15 minutes; slice into wedges and serve. Note: Use Balsamic vinegar if available. MM Format Norma Wrenn npxr56b ----