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PreparationMake the olive salad: Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
To assemble: Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.
Do Ahead Olive salad can be made 1 day ahead. Cover and chill.