Ingredients
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1 cup(s)
Pitted olives, chopped
1 cup(s)
1 Tbsp.
Minced shallots
1 Tbsp.
1 Tbsp.
Minced celery
1 Tbsp.
1/2 cup(s)
Roasted red pepper strips
1/2 cup(s)
2 Tbsp.
Capers, rinsed, dried, and chopped
2 Tbsp.
2
Italian hot pickled peppers (pepperoncini or giardiniera) , chopped
2
3 Tbsp.
Olive oil
3 Tbsp.
1 Tbsp.
Red wine vinegar
1 Tbsp.
1 whole
Round loaf focaccia or italian bread
1 whole
4 oz.
Provolone cheese, sliced
4 oz.
Directions
Combine olives, shallot, celery, red peppers, capers, hot peppers and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.
Slice bread lengthwise in half. Use fork to scoop out soft bread from each half, leaving a ½-inch shell.
Spoon olive salad into both bread halves. Layer prosciutto, mortadella, soppressata and cheese over bottom half of bread.
Cover with remaining top slice of bread. Slice into four wedges and serve immediately, or wrap in plastic wrap and refrigerate up to 4 hours before serving.
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