This sandwich is also takes two days in the making. One day to let the olive mixture marinate and the second day to let the stuff all soak in all the flavors. You can eat the sandwich as soon as it's made, but I personally think it tastes better, when it sits for a while.
(sandwich heated up & cut in half)
*1/2 small red onion, chopped fine
*6-8 kalamata olives, chopped fine
*6-8 green olives, chopped fine
*1 garlic clove, minced
*1 tablespoon pickled cauliflower florets, chopped fine
*1 teaspoon celery, chopped fine
*1 teaspoon carrots, chopped fine
*2 tablespoons pepperoncini, drained & chopped fine
*dash of salt
*1/8 teaspoon celery seed
*1/4 teaspoon dried oregano
*1/4 teaspoon dried basil
*1/8 teaspoon ground black pepper
*1 tablespoon red wine vinegar
*2 tablespoons olive oil
*1 tablespoon vegetable oil
*2 very sturdy bread rolls or muffuletta bread (I make my own)
*1/4 pound Genoa salami, sliced thin
*1/4 pound ham, sliced thin
*1/4 pound italian bologna, sliced thin
*1/4 pound mozzarella cheese
*1/4 pound provolone cheese
~In a small glass bowl, mix red onion, green olives, kalamata olives, garlic, pickled cauliflower, celery, carrot, pepperoncini, salt, celery seed, oregano, basil, black pepper, vinegar, olive oil & vegetable oil.
~Cover and store in the refrigerator for at least 12 hours.
~Cut rolls in half.
~Remove some of the bread from each half of the roll.
~Spread olive mixture on both sides of the roll.
~Layer the bottom half of the roll with the salami, ham, italian bologna, mozzarella & provolone.
~Place the top half of the roll over the meats & cheeses.
~Wrap sandwich in plastic wrap and refrigerate for 4-24 hours (optional).
~Unwrap sandwich and enjoy or wrap sandwich in foil, and place in a preheated 375 degree oven. Bake for 15-20 minutes. This really depends on if you prefer cold or hot sandwiches.