A hometown favorite  – Cantella & Sons ( our local grocery store makes them). Lisa 

But if you can’t get here – 

 

 

1. 1 (16-inch) loaf French bread, halved
2. Olive Salad (recipe follows)
3. ¼ pound mortadella, thinly sliced
4. ¼ pound dry Italian salami,* thinly sliced
5. ¼ pound capicola, thinly sliced
6. 1/3 pound sharp provolone, thinly sliced

Instructions

1. Scoop out the interior of the bottom half of bread. Spread Olive Salad along bottom layer of bread. Layer 1/3 of mortadella, 1/3 of salami, 1/3 of capicola, and 1/3 of provolone. Repeat layers, and top with remaining Olive Salad; cover with top half of bread. Wrap in aluminum foil, and place between two heavy cutting boards. Place a heavy weight on top, and press firmly to flatten. Refrigerate at least 3 hours. Unwrap, and cut into 8 pieces.

 

1. ¼ cup pitted kalamata olives, finely chopped
2. 1 cup green olives with pimentos, finely chopped
3. 4 pepperoncini peppers, stems removed, finely chopped
4. 1 (8-oz) jar giardiniera, finely chopped
5. ¼ cup roasted red pepper, finely chopped
6. 2 cloves garlic, minced
7. 1 teaspoon dried oregano
8. 4 tablespoons capers
9. 1 teaspoon crushed red pepper
10. ½ cup olive oil
11. Salt and pepper, to taste