Ingredients:
For the Olive Salad:
- 1 cup green olives, pitted and chopped
- 1 cup black olives, pitted and chopped
- 1/4 cup pickled vegetables (giardiniera), chopped
- 2 tbsp capers, drained
- 1/4 cup roasted red peppers, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
For the Sandwich:
- 1 large round Italian or French bread loaf (about 10 inches)
- 1/4 lb mortadella, thinly sliced
- 1/4 lb Genoa salami, thinly sliced
- 1/4 lb capicola, thinly sliced
- 1/4 lb provolone cheese, thinly sliced
- 1/4 lb mozzarella cheese, thinly sliced
Instructions:
- Make the Olive Salad: In a bowl, combine green and black olives, pickled vegetables, capers, roasted red peppers, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Let it chill in the fridge for at least 1 hour.
- Assemble the Sandwich: Slice the bread in half. Spread half the olive salad on the bottom half. Layer mortadella, Genoa salami, capicola, provolone, and mozzarella on top. Add the remaining olive salad on the top half.
- Press and Serve: Press the sandwich together, wrap it in plastic wrap, and let it rest for 30-60 minutes. Slice and enjoy!
