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1
Using a bread knife or other serrated knife, cut the pullman loaf, lengthwise and horizontally, twice to form 3 equally thick horizontal layers of bread.
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2
Spread the cut side of the bottom layer with half of the olive salad, then layer with half of the meats and cheese.
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3
Top with the middle portion of bread and spread the remaining olive salad over the top cut side of this layer.
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4
Top with the remaining sliced meats and cheeses and cover with the top layer of the bread.
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5
Press lightly.
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6
Wrap the sandwich twice in aluminum foil, making sure that all of the edges are well sealed.
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7
Preheat a grill to medium.
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8
Place the wrapped sandwich directly on the grill and, using bricks or another heavy object, weight the sandwich on top.
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9
Grill the sandwich for 1 hour, turning the sandwich every 15 minutes so that by the end of the hour the sandwich has cooked equally on all four sides.
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10
(Weight the sandwich only when the top and bottom sides are on the grill.)
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11
Remove the sandwich from the grill, unwrap, and slice to serve.
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12
Combine all ingredients in a large non-reactive bowl and mix well.
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13
Place in a non-reactive jar (preferably glass) and store tightly covered in the refrigerator.
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14
The salad should be made at least 24 hours before using and only improves with age; it can keep for up to 2 months in the refrigerator.
