Make the Olive Salad:
- In a large bowl, combine the green olives, black olives, roasted red peppers, capers, celery, red onion, and garlic.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, basil, red pepper flakes, salt, and pepper.
- Pour the dressing over the olive mixture and stir to combine. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
Assemble the Sandwich:
- Slice the loaf of Italian bread horizontally and hollow out some of the interior to create space for the fillings.
- Spread half of the olive salad on the bottom half of the bread.
- Layer the mortadella, ham, salami, provolone, and mozzarella on top of the olive salad.
- Spread the remaining olive salad on the top half of the bread.
- Place the top half of the bread over the fillings and press down firmly. Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Slice into wedges and serve.
- Prep Time: 20 minutes | Refrigeration Time: 1 hour | Total Time: 1 hour 20 minutes
- Kcal: 550 kcal | Servings: 4 servings
Pages: 1 2