Ingredients
240 g pimento-stuffed green olives, crushed
120 g drained kalamata olives, crushed
120 g pepperoncini, drained
60 g roughly chopped pickled cauliflower florets
60 g marinated cocktail onions
2 cloves garlic, minced
30 ml drained capers
15 ml chopped celery
15 ml chopped carrot
5 ml dried oregano
5 ml dried basil
4 g ground black pepper
3 g celery seed
120 ml olive oil
60 ml canola oil
60 ml red wine vinegar
2 (450 g) loaves Italian bread
225 g thinly sliced Genoa salami
225 g thinly sliced cooked ham
225 g sliced mortadella
225 g sliced mozzarella cheese
225 g sliced provolone cheese
Directions
Step 1
To prepare the olive salad, roughly chop the green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot.
Step 2
Combine the chopped ingredients with oregano, basil, black pepper, and celery seed in a medium bowl. Add olive oil, canola oil, and vinegar. Mix well and transfer the mixture into a glass jar or nonreactive container. Add more oil to cover if needed.
Step 3
Cover the jar or container and refrigerate for at least 8 hours or overnight.
Step 4
To assemble the sandwiches, cut the loaves of bread in half horizontally and hollow out some of the excess bread to make room for the filling.
Step 5
Spread each piece of bread with equal amounts of the olive salad, including the oil.
Step 6
Layer the bottom half of each loaf with half of the salami, ham, mortadella, mozzarella, and Provolone slices.
Step 7
Replace the top half on each loaf and cut the sandwiches into quarters.
Step 8
Serve immediately or wrap tightly and refrigerate for a few hours to allow the flavors to meld and the olive salad to soak into the bread.