Categories: Sandwiches

Ingredients

• Olive salad:
• 5 oil-packed Calabrian chiles, chopped
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup Castelvetrano olives, pitted and chopped
• 3/4 cup Picholine olives, pitted and chopped
• 1/2 cup chopped, drained, roasted red peppers from a jar
• 1/3 cup olive oil
• 3 tbsp. chopped, drained capers
• 3 tbsp. red wine vinegar
• 1 tbsp. chopped oregano
• Kosher salt, black pepper
• Assembly:
• 1 large ciabatta loaf
• 1/4 lb. thinly sliced Genoa salami
• 1/4 lb. thinly sliced hot capocollo
• 1/4 lb. thinly sliced provolone cheese
• 1/2 lb. mozzarella
• 1/4 lb. thinly sliced mortadella
• 1/4 lb. thinly sliced prosciutto

Directions

1. Olive Salad: Combine Calabrian chiles, shaoot, garlic, both olives, red peppers, oil, capers, vinegar and oregano in a medium bowl; season with salt and pepper.

2. Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weight down with a heavy pot or two to flatten slightly. Let sit at room temp, turning over halfway, 1-3 hours before cutting into wedges to serve.

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