Prep Time: 30 minutes | Cook Time:
- 2 cups giardiniera, drained (Italian pickled vegetables. Look for a glass jar in the olive aisle)
- 1 cup pimento stuffed green olives
- 1/2 cup black olives (Kalamata is a bit too strong for us, we tend to go for something milder)
- 1 small shallot, minced
- 2 tbs capers, rinsed (They're way too salty otherwise)
- 1/4 cup olive oil
- 1 tbs red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp celery seed
- 1/4 tsp red pepper flakes
- 3 tbs fresh parsley, minced
- 1 round loaf of bread, about 7 inches in diameter (The perfect bread is tough to find. You want something that's not too crusty on the outside, but not too soft on the inside.)
- 4 oz provolone
- 4 oz mozzarella
- 4 oz salami
- 4 oz mortadella (Can sub for deli ham)
In a food processor, pulse the giardiniera, green olives, black olives, shallot, and capers until everything is coarsely chopped and evenly combined.
Whisk together olive oil, vinegar, oregano, thyme, celery seed, and red pepper flakes. Pour over the olive mixture and toss to coat. Add the parsley and toss to evenly distribute.
Let rest before use. If you're in a hurry, 30 minutes at room temperature will do. If you can wait longer, cover and refrigerate overnight. It can keep in the fridge up to a week.
Cut the loaf in half horizontally.
Spread the olive mix on each half of the bread. Add salt, pepper, and extra olive oil if desired. Layer on the meats and cheese onto each half.
Wrap each half in plastic and weigh down with a baking sheet. You want the bread to have a chance to absorb the olive salad's flavors. These can sit out for about 30 minutes, or can be refrigerated for up to 24 hours. Refrigeration would also help soften a particularly crusty bread.
Combine the sandwich halves, then slice vertically to share. One sandwich is generally good for four people, but can be split further as desired.
This sandwich is divine with a Bloody Mary.