Olive Salad:
1 cup pimento-stuffed green olives, crushed
½ cup drained Kalamata olives, crushed
½ cup pepperoncini, drained
¼ cup roughly chopped pickled cauliflower florets
¼ cup 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
¾ teaspoon ground black pepper
½ teaspoon celery seeds
½ cup olive oil
¼ cup canola oil
¼ cup red wine vinegar
Sandwiches:
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese
Roughly chop green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot; transfer to a bowl.
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.
Cover jar or container; refrigerate at least 8 hours to overnight.
Cut bread loaves in half horizontally; hollow out some excess bread to make room for filling.
Evenly divide olive salad, including oil, among bread pieces.
Divide and layer salami, ham, mortadella, mozzarella, and provolone slices between bottom halves of each bread loaf.
Place top halves each loaf over layered meat and cheese. Cut sandwiches into quarters.
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.
Per serving: 987 calories; 63g fat; 63g carbs; 41g protein
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