There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.
Recipe information
Yield
4 Servings
Ingredients
Olive Salad
5
1
2
1
¾
½
⅓
3
3
1
Assembly
1
¼
¼
¼
½
¼
¼
Need to make a substitution?
Preparation
Olive Salad
Step 1
Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
Step 2
Do Ahead: Olive salad can be made 1 day ahead. Cover and chill.
Assembly
Step 3
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.