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1
In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water.
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2
Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes.
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3
Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt.
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4
Set aside to cool.
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5
When the olive-vegetable salad has cooled, stir in the parsley.
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6
Slice the bread in half lengthwise.
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7
Using your hands, scoop out the inside of each bread half to make a shallow pocket.
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8
Brush the inside of the top half with the remaining 2 tablespoons oil.
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9
Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands.
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10
Layer the provolone, mortadella and sopressata over the salad (without letting any hang over the sides).
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11
Cover with the top bread half and tightly wrap the sandwich with plastic wrap.
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12
Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours.
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13
Remove the plastic wrap and cut the sandwich into fourths or sixths.
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14
Serve.
