Ingredients: Olive Salad
1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
½ cup pepperoncini, drained
¼ cup roughly chopped pickled cauliflower florets
¼ cup marinated cocktail onions
2 cloves garlic, minced
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
½ teaspoon celery seed
½ cup olive oil
¼ cup canola oil
¼ cup red wine vinegar
Sandwiches:
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese
Directions
Step 1: Make the olive salad: Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot.
Step 2: Combine with oregano, basil, black pepper, and celery seed in a medium bowl. Add in olive oil, canola oil, and vinegar. Mix together and transfer the mixture into a glass jar (or other nonreactive container). Pour in more oil to cover if needed.
Step 3: Cover jar or container and refrigerate at least 8 hours to overnight.
Step 4: Make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling.
Step 5: Spread each piece of bread with equal amounts of the olive salad, including oil.
Step 6: Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices.
Step 7: Replace top half on each loaf and cut the sandwiches into quarters.
Step 8: 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.
A Day Of Health 