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1
Pulse the olives in a food processor until finely chopped; transfer to a small bowl (be sure to scrape out every last bit).
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2
Wipe out the food processor bowl.
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3
Pulse the giardiniera in the processor until finely chopped; transfer to a medium bowl, add the mayonnaise and stir to combine.
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4
Put an 18-inch-long piece of plastic wrap on the counter.
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5
Arrange 9 slices of the bread on the plastic in a 3-piece-by-3-piece square, overlapping the pieces by 1/4 inch.
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6
Press the overlapping parts together firmly with your fingers so they stick together.
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7
Cover the bread with another 18-inch-long piece of plastic wrap, and roll over the bread several times with a rolling pin, pressing to adhere and flatten the bread.
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8
Remove the top piece of plastic, and spread half the giardinera mayonnaise over the bread in an even layer.
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9
Fold half the mortadella slices in half, and place them on the bottom third of the bread square.
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10
Place half the salami slices on the mortadella, then add half the provolone slices (overlap the slices in each row).
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11
Spread half the chopped olives evenly over the cheese.
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12
Tightly roll up the bread and filling, starting at the bottom, using the plastic wrap to keep it together and tucking the filling in tightly as you go.
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13
Tighten the plastic wrap at the ends and pinch the ends together until you have made a very tight roll.
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14
Repeat with the remaining 9 slices of bread and fillings.
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15
Refrigerate for at least 2 hours up to overnight.
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16
Unwrap the logs, and slice each into twelve 3/4-inch slices.
