Hoagie Picnic Lunch.

Whenever I'm in charge of packing up the picnic lunch, I keep it simple, but satisfying. We tote a few loaves of Italian or French bread (sliced lengthwise in half), an assortment of sandwich meats and cheeses and a container of my favorite California Ripe Olive Hoagie Topping which marinates in its own juices as we head to our site. The gang always seems to relish in the variety (silly pun intended), while tearing off pieces of bread and filling up mini sandwiches with a little of this a little of that and more California Ripe Olives for everyone.

California Ripe Olive Hoagie Topping

• 1 medium (8 ounce) Cucumber, peeled, quartered and sliced
• 1 small (4-5 ounce) Red onion, thinly sliced
• 1 (2.25 ounce) can Sliced California Ripe Olives
• 1/3 cup Coarsely chopped pepperoncini
• 1 tablespoon Red wine vinegar
• 1 tablespoon Olive oil
• 1 teaspoon Dried oregano
• Salt and pepper to taste

Combine ingredients in a mixing bowl. Allow to marinate for at least 30 minutes before serving. Place on top of a well-stuffed sandwich.  Makes 3 cups...Enough for 4-6 hearty hoagies.