Ingredients

• 1 cup pimento-stuffed green olives , crushed
• 0.5 cups drained kalamata olives , crushed
• 0.5 cups pepperoncini , drained
• 0.25 cups roughly chopped pickled cauliflower florets
• 0.25 cups marinated cocktail onions
• 2 cloves garlic , minced
• 2 tablespoons drained capers
• 1 tablespoon chopped celery
• 1 tablespoon chopped carrot
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.75 teaspoons ground black pepper
• 0.5 teaspoons celery seed
• 0.5 cups olive oil
• 0.25 cups canola oil
• 0.25 cups red wine vinegar

Instructions

1. 1 To make the olive salad: Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot.
2. 2 Combine with oregano, basil, black pepper, and celery seed in a medium bowl. Add in olive oil, canola oil, and vinegar. Mix together and transfer the mixture into a glass jar (or other nonreactive container). Pour in more oil to cover if needed.
3. 3 Cover jar or container and refrigerate at least 8 hours to overnight.
4. 4 To make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling.
5. 5 Spread each piece of bread with equal amounts of the olive salad, including oil.
6. 6 Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices.
7. 7 Replace top half on each loaf and cut the sandwiches into quarters.
8. 8 Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Nutrition per serving