INGREDIENTS

    Olive Dressing
  • 1 1/2 cups green pimento-stuffed olives, drained
  • 3/4 cup black olives , drained and lightly chopped
  • 1 cup italian pickled vegetables (Gardiniera)
  • 2 tablespoons capers
  • 1/4 cup celery , chopped small
  • 1/4 cup baby carrots, chopped small
  • 2 large fresh garlic cloves , minced
  • 2 teaspoons crushed red pepper flakes
  • 1 (12ounce)jar cocktail onions, drained
  • 1 tablespoon fresh oregano , finely chopped
  • 1 tablespoon fresh flat-leaf Italian parsley , finely chopped
  • 1 (12ounce)jar pepperoncini peppers, drained (left whole)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh black pepper
  • 1 1/2 cups extra virgin olive oil (use the GOOD stuff)

    • Sandwich

  • 4 loaves Italian bread (with toasted sesame seeds on top)or muffuletta bread
  • 1 lb ham , thinly sliced
  • 1 lb mortadella , thinly sliced
  • 1 lb hard genoa salami, thinly sliced
  • 1 lb swiss cheese, thinly sliced
  • 1 lb provolone cheese , thinly sliced

DIRECTIONS

  1. Combined green olives, black olives, Gardiniera salad, capers, celery, carrots, garlic, red prepper flakes,cocktail onions, oregano, parsley and pepperoncini, salt, pepper and extra virgin olive oil.
  2. Store in Gallon jug for 2-3 days in fridge.
  3. Cut your Italian bread width wise in half.
  4. Layer 1/4 Lb ham, mortadella, salami, swiss cheese and provolone cheese on the botton half of bread.
  5. Stir the olive salad, and scoop a cup to place over top half of bread.
  6. Quickly pair the bottom layer with the top layer and cut into 1/4 ’s.
  7. Serve 2 1/4s per person.
  8. Servings #s are for number of sandwiches that can be made, not the amount of olive salad servings. You will probably have some olive salad left over.
  9. Enjoy!