Serves: 4
This is essentially an assembly project. Use all or any combination of the below meats, in whatever amounts you like.
  • 1 cup Kalamata olives, pitted
  • 1 cup green, pimento stuffed olives
  • 1½ cups giardiniera (pickled veggies from a jar, with a tablespoon or two of the brining liquid)
  • 2 tablespoons capers
  • 1 small roasted red pepper (from a jar, drained)
  • 1 clove garlic
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • ⅓ cup olive oil
  • 4 European-style bread rolls (not too thick or bulky)
  • Genoa salami, sliced thin
  • Capicola ham, sliced thin
  • Provolone cheese, sliced thin
  • Prosciutto, sliced thin
  • Mortadella ham, sliced thin (if desired)
  1. In a food processor, pulse the olives, giardiniera, capers, roasted red pepper and garlic until just combined and chunky, not pureed. Place olive salad mixture into a bowl and stir in olive oil. Allow to sit for a couple of hours.
  2. Slice the rolls in half. If the bread is thick, scoop out a bit of the center to make room for the filling. Spread a thick layer of the olive salad mixture on both sides of the bread. Begin layering the meat and cheese filling, starting with salami, capicola, provolone, prosciutto and mortadella (if using).
  3. Carefully place the top on the sandwich, which may be a bit of a messy proposition. Press the top onto the sandwich and secure with a pick. It will be good and messy.
Recipe by Seasons in Vermont at