Ingredients:
For the Sandwich
- 1 large round loaf of Italian bread
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
For the Olive Salad
- 1 cup chopped green olives
- 1 cup chopped black olives
- 1/2 cup roasted red peppers, chopped
- 1/4 cup giardiniera, chopped
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
For the Filling
- 1/4 pound sliced salami
- 1/4 pound sliced ham
- 1/4 pound sliced mortadella
- 1/4 pound sliced provolone cheese
- 1/4 pound sliced mozzarella cheese
Instructions:
- Prepare the olive salad.
In a bowl, combine green olives, black olives, roasted red peppers, giardiniera, capers, garlic, oregano, and black pepper. Stir in the olive oil and red wine vinegar. Mix well and let sit for at least 30 minutes to allow flavors to blend. - Prepare the bread.
Slice the round loaf horizontally. If the bread is thick and dense, hollow out a small amount of the inside to create space for the filling. - Assemble the sandwich.
Spread half of the olive salad mixture evenly over the bottom half of the bread. Layer the salami, ham, mortadella, provolone, and mozzarella evenly over the olive mixture. Spoon the remaining olive salad on top of the meats. - Close and press.
Place the top half of the bread over the filling. Wrap the sandwich tightly in plastic wrap and place a heavy skillet or pan on top. Let it press in the refrigerator for at least 1 hour, preferably 2–4 hours. - Slice and serve.
Cut into wedges and serve chilled or at room temperature.
Serving Tips
This sandwich tastes even better after resting, making it ideal for parties or meal prep. Serve with kettle chips, pickles, or a simple Italian-style pasta salad.
Storage
Wrap tightly and refrigerate for up to 2 days. Slice just before serving for the best texture and presentation.