Ingredients
1cupgreen olives
½cupkalamata olives,drained, crushed
2clovesgarlic,minced
¼cuppickled cauliflower florets,roughly chopped
2tbspcapers,drained
1tbspcelery,chopped
1tbspcarrot,chopped
½cuppepperoncini,drained
¼cupcocktail onions,marinated
½tspcelery seed
1tspdried oregano
1tspdried basil
¾tspground black pepper
¼cupred wine vinegar
½cupolive oil
¼cupcanola oil
2Italian bread loaves
8ozGenoa salami,thinly sliced
8ozcooked ham,thinly sliced
8ozmortadella,sliced
8ozmozzarella cheese,sliced
8ozprovolone cheese,sliced
Preparation
In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil, and canola oil.
Mix together and transfer the mixture into a glass jar. If needed, pour in more oil to cover.
Cover jar or container and refrigerate the olive salad at least overnight.
Meanwhile, cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts of olive salad, including oil.
Layer the bottom half’ of each loaf with ½ of the salami, ham, mortadella, mozzarella, and Provolone. Add the top half on each loaf and cut the sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
