For the Olive Salad
- 1 cup pitted olives, preferably a mix, roughly chopped
- 1 tablespoon minced shallots
- 1 tablespoon minced celery
- 1/2 cup roasted red pepper strips
- 2 tablespoons capers, rinsed, dried, and roughly chopped
- 2 to 3 Italian hot pickled peppers (such as pepperoncini), chopped
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper
For the Sandwich
- 1 loaf focaccia, halved lengthwise
- 4 ounces salami, thinly sliced
- 4 ounces capicola, thinly sliced
- 4 ounces bologna, thinly sliced
- 4 ounces provolone cheese, thinly sliced
Directions
Combine olives, shallot, celery, red peppers, capers, hot peppers (if using) and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper
Tear out some of the doughy insides of the bread if it’s especially thick, and lay bread slices down face up on cutting board. Spoon olive mixture on both top and bottom halves. Layer meat and cheese onto bottom half, then top with top half. Cut into quarters and serve .
