Ingredients
1/4
cup chopped pimiento-stuffed olives
1/4
cup chopped kalamata or ripe olives
1/4
cup sliced hot pickled okra (from 16-oz jar)
1
tablespoon chopped fresh parsley
1
tablespoon olive or vegetable oil
1/4
teaspoon dried oregano leaves, crumbled
1/8
teaspoon pepper
1
small clove garlic, finely chopped
1
can (15 to 16 oz) black-eyed peas, drained, rinsed
1/4
cup water
1
teaspoon red pepper sauce
4
large kaiser rolls, split
4
slices (1 oz each) provolone cheese
4
slices tomato
Preparation
In small bowl, mix salad ingredients. Cover; refrigerate at least 1 hour to blend flavors.
In blender or food processor, place peas, water and pepper sauce. Cover; blend or process until smooth.
Cut 1/2-inch slice from top of each roll; set aside. Remove soft bread from inside of each roll to within 1/2 inch of edge; reserve bread trimmings for another use.
Spread about 1/4 cup pea mixture in each roll. Top pea mixture in each with cheese slice, tomato slice and scant 2 tablespoons salad. Spoon remaining pea mixture and salad evenly into each. Cover with tops of rolls.
