Type what you have

Ingredients

• ✓ pickled cauliflower
• provolone cheese
• mozzarella cheese
• mortadella
• ham
• genoa salami
• bread
• red wine vinegar
• canola oil
• olive oil
• celery seed
• black pepper
• basil
• oregano
• carrot
• celery
• caper
• garlic
• cocktail onion
• pepperoncini
• kalamata olive
• green olive

Instructions

1. 1 Roughly chop green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot; transfer to a bowl.
2. 2 Stir oregano, basil, black pepper, and celery seeds into olive mixture. Stir in olive oil, canola oil, and vinegar; transfer olive salad to a glass jar (or other nonreactive container). Pour in more oil to cover if needed.
3. 3 Cover jar or container; refrigerate at least 8 hours to overnight.
4. 4 Cut bread loaves in half horizontally; hollow out some excess bread to make room for filling.
5. 5 Evenly divide olive salad, including oil, among bread pieces.
6. 6 Divide and layer salami, ham, mortadella, mozzarella, and provolone slices between bottom halves of each bread loaf.
7. 7 Place top halves each loaf over layered meat and cheese. Cut sandwiches into quarters.
8. 8 Serve immediately, or wrap tightly and refrigerate for a few hours to allow the flavors to meld and the olive juice to soak into the bread.

By jenn