𝗧𝗵𝗲 𝗣𝗘𝗥𝗙𝗘𝗖𝗧 𝗠𝘂𝗳𝗳𝗮𝗹𝗲𝘁𝘁𝗮 Italian 𝗦𝗮𝗻𝗱𝘄𝗶𝗰𝗵

Make the Olive Salad: In a medium bowl, combine the chopped green olives, black olives, roasted red peppers, pickled giardiniera, and minced garlic. Add the olive oil, red wine vinegar, oregano, and basil, and stir until everything is well mixed. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.

Prepare the Bread: Slice the loaf of bread horizontally in half. If the bread is very thick, you can hollow out some of the interior to make room for the fillings.

Assemble the Sandwich: Spread half of the olive salad generously on the bottom half of the bread. Layer the sliced Genoa salami, mortadella, chicken ham, provolone, and mozzarella on top of the olive salad. Spread the remaining olive salad on the top half of the bread.

Press the Sandwich: Place the top half of the bread onto the sandwich. Wrap the entire sandwich tightly in plastic wrap or aluminum foil. For the best results, press the sandwich by placing a heavy skillet or a few cans on top, and let it sit for at least 30 minutes to an hour. This helps to compress the flavors and make the sandwich easier to eat.

Serve: When ready to serve, unwrap the sandwich and slice it into wedges. Enjoy at room temperature.

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