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1
Preheat the oven to 375 degrees F.
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2
Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side.
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3
Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni.
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4
Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
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5
Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
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6
To serve, unwrap the sandwich and slice into portions.
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7
1 quart large pimiento-stuffed large green olives, drained and slightly crushed
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8
1 1/2 cups large Greek black olives, drained and pitted
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9
1 1/2 cups extra virgin olive oil
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10
1 1/2 cups vegetable oil
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11
1 cup pickled cauliflower, drained
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12
1/4 bunch celery, sliced diagonally
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13
2 medium carrots, peeled and thinly sliced diagonally
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14
1/2 cup pepperoncini, drained and chopped coarsely
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15
1/3 cup cocktail onions, drained
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16
1/4 cup small capers, drained
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17
8 cloves garlic, minced
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18
1 1/2 teaspoons Italian seasoning
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19
3/4 teaspoon crushed red pepper flakes
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20
1/4 teaspoon freshly ground black pepper
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21
1/4 teaspoon celery seeds
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22
Combine all ingredients in a large nonreactive bowl and mix well.
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23
Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator.
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24
Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.
