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Preheat oven to 350F.
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13 by 9 inch baking pan, greased.
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BREAD: In a large bowl, blend biscuit mix, milk and eggs.
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As it comes together, it will be a little wet.
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Place in prepared baking pan.
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Spread dough to edges of pan.
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Sprinkle oil over top.
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Sprinkle with tarragon and salt.
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Bake in center of preheated oven until crust is light brown, 25 to 32 minutes.
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Let cool in pan for 5 minutes.
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Cut into 4 squares, then cut each square horizontally.
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Let cool completely.
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FILLING: In a medium bowl, combine pickled vegetables, olives, garlic and oil.
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Toss to coat.
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Let stand at room temperature for 1 hour.
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Smash mixture with a fork.
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Place sliced meats and cheeses on bottom slices of bread.
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Spoon olive salad over top.
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Cover with remaining bread slices and wrap each sandwich in plastic wrap.
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Refrigerate for about 2 hours for the flavors to develop, or overnight.
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TIPS: Make the olive salad a few days prior and store in a covered container in the refrigerator so that the flavors develop.
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Pickled vegetables can be found in most supermarkets in the aisle where pickles and relishes are stocked.
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VARIATION: Try different meats, such as smoked turkey, or different cheeses, such as pepper, Monterey Jack or Edam.
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125 Best biscuit Mix Recipes.
