Ingredients
- Ingredients:
- 3/4 cup mixed olives, pitted
- 1 tablespoon capers
- 1/4 c. roasted red peppers, chopped
- 2 tablespoons parsley
- 1/2 cup giardiniera (Italian-style pickled vegetables)
- 1 garlic clove, minced
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- 1 round loaf French or Italian-style bread
- 1/2 lb. soppressata, thinly sliced
- 1/2 lb. capicola, thinly sliced
- 1/2 lb mortadella, thinly sliced
- 1/2 lb. provolone, thinly sliced
Preparation
Step 1
1. Combine olive, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to coarsely chop. Transfer to a bowl, add vinegar and olive oil and stir to combine. This tastes best if you make it the night before.
2. Use a serrated knife to cut bread in half horizontally. With fingers, remove most of center of bread, leaving 1 inch of bread all around crust. Reserve center of bread for another use
3. Spread each half generously with olive salad (you will probably have some leftover). Layer half of soppressata on bottom half of bread, followed by half of capicola, half of mortadella, and half of provolone. Repeat. Cover with top half of bread, pressing top down.
4. For the best flavor, wrap tightly in plastic and refrigerate overnight. When ready to serve, use serrated knife to cut sandwich into 4 wedges.