-
1
Warm the garlic in the olive oil. It should not color at all, in fact it should not sizzle. This takes the acrid edge off it. Let it cool while you prepare the rest of the salad.
-
2
Mix all ingredients down to Peppadew pepper together. Add the garlic. Taste for seasoning and adjust as desired. This is your olive salad.
-
3
Cut each loaf of bread in half horizontally. Some recipes will tell you to pull out the crumb, but this is heinous. Spoon olive salad onto the bottom half of the bread. You just want a thinnish layer, one olive shard deep.
-
4
Slice the Peppadew peppers and artichoke hearts and lay over the olive salad.
-
5
Thinly slice the mozzarella and place over the peppers and artichoke hearts.
-
6
Layer on three slices of cold cuts. I think it's best to use either prosciutto or the cotto but not both together.
-
7
Cover the cold cuts with another layer of olive salad and top with the top half of the bread.
-
8
Repeat with the other loaves of bread.
-
9
This step requires a leap of faith. Wrap the loaves in foil or cut them into sections that will fit in a ziploc bag. Then sit on them until they are nicely squished, about 15 minutes. Some people will apply heat to the sandwiches instead, but again, this is heinous.
-
10
Enjoy these with a seltzer. Afterwards, be sure you either brush your teeth or chew some sugarless gum if you will be interacting with the public.
