Ingredients
- 1 cup mixed green and black olives chopped
- 3/4 cup giardiniera chopped
- 1/3 cup roasted red peppers chopped
- 1 tablespoon capers drained
- 1 tablespoon minced garlic
- 4 1/2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 10-inch round Italian bread
- 8 ounces sliced capicola
- 6 ounces sliced mortadella
- 8 ounces sliced salami
- 8 ounces sliced provolone cheese
Instructions
- In a large bowl, mix together chopped olives, giardiniera, roasted red peppers, capers, and minced garlic. Stir in olive oil, red wine vinegar, oregano, and basil until well combined.
- Slice the Italian bread in half horizontally. Hollow out some of the bread from both halves to make room for the filling.
- Spread the olive salad mixture on both halves of the bread. Layer capicola, mortadella, salami, and provolone cheese on the bottom half.
- Place the top half of the bread onto the layered bottom half. Press down gently to compact the sandwich slightly.
- Wrap the sandwich in plastic wrap and place a pan/other weight on it to press it; let it sit for about an hour to allow the flavors to meld. Slice into wedges and serve.