Recipe adapted from Blake Royer, SeriousEats.


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 (optional)
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper

For the Sandwich

  • 1 Chabaso Sesame Semolina Mezzo Ciabatta, halved lengthwise
  • 4 ounces salami, thinly sliced
  • 4 ounces capicola, thinly sliced
  • 4 ounces mortadella, thinly sliced
  • 4 ounces provolone cheese, thinly sliced


  1. 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.

  2. 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 immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving.

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