Ingredients
- 1 round Italian or sourdough loaf (10–12 inches)
- 1/2 cup green olives, chopped
- 1/2 cup black olives, chopped
- 1/2 cup roasted red peppers, chopped
- 1/4 cup pepperoncini or banana peppers, sliced
- 2 tbsp capers
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
- 4 oz sliced Genoa salami
- 4 oz sliced mortadella or bologna
- 4 oz sliced ham
- 4 oz sliced provolone cheese
- 4 oz sliced mozzarella cheese
- 1 cup shredded lettuce (optional)
Instructions
- Slice the bread loaf horizontally and scoop out some of the interior to make room for fillings.
- In a bowl, mix green and black olives, red peppers, pepperoncini, capers, garlic, olive oil, red wine vinegar, oregano, salt, and pepper to make the olive salad.
- Spread half of the olive salad on the bottom half of the bread and the other half on the top half, pressing it into the scooped-out areas.
- Layer salami, mortadella, ham, provolone, and mozzarella evenly on the bottom half of the bread.
- Top with shredded lettuce if using, then place the top half of the bread on and press gently.
- Wrap the sandwich tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
- Slice into wedges before serving.
Notes
- Swap meats with capicola, pepperoni, or smoked turkey for variety.
- Add grilled vegetables and extra cheese for a vegetarian version.
- Add hot giardiniera or Calabrian chilis for spice.
- Serve cold or room temp, or warm slices in a panini press.
- Holds well for parties—make ahead and slice before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Assembling
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 wedge
- Calories: 460
- Sugar: 3g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg
