Ingredients:
- 1 cup pimento-stuffed green olives, finely chopped
- 1/2 cup drained kalamata olives, finely chopped
- 1/2 cup pepperoncini, drained and finely chopped
- 1/4 cup roughly chopped pickled cauliflower florets
- 2 cloves garlic, minced
- 1 Tablespoon carrot, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon thyme
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 large round loaf Italian bread with sesame seeds
- 8 oz. thinly sliced Genoa salami
- 8 oz. thinly sliced cooked ham
- 8 oz. sliced mortadella
- 8 oz. sliced soppressata
- 8 oz. sliced mozzarella cheese
- 8 oz. sliced provolone cheese
Directions:
- Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, garlic and carrot. Combine with oregano, basil, pepper, thyme in a medium bowl. Add in olive oil and red wine vinegar. Pour into a glass jar and let the flavors meld together in the fridge for 8 hours or overnight.
- Cut loaves of bread horizontally; hollow out some of the excess bread to make room for the filling.
- Spread each side of the bread with the 1/2 the olive salad, including oil.
- On top of the olive salad, layer the salami, ham, mortadella, soppressata, mozzarella, and provolone cheese slices. Place the top half of the bread on top.
- You may serve immediately but for best taste, wrap the sandwich tightly in plastic wrap and put in the fridge for one our to allow the flavors to come together.
- To serve, unwrap the sandwich. Slice into quarters, and then into 8ths. Serve immediately.
