1/2 cup Castelvetrano olives

1/2 cup Kalamata black olives

2 tbsp drained capers, chopped

3–4 Piri Piri peppers

1 shallot, diced

2 garlic cloves, grated or minced

1 tbsp chopped fresh parsley

2 handfuls giardiniera or crunchy pickled cauliflower

1/3 cup pickled pearl onions

3 tbsp apple cider vinegar or white vinegar

1/3 cup extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

1 large muffaletta loaf or soft Italian bread

2 tbsp butter

1/2 lb mortadella, thinly sliced

1/2 lb roasted turkey breast, thinly sliced

1/4 lb Genoa salami, thinly sliced

1/4 lb deli turkey, thinly sliced

1/3 lb provolone cheese slices

1/3 lb Swiss cheese slices

1/4 lb beef pastrami, thinly sliced

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Add olives, capers, Piri Piri peppers, shallot, garlic, parsley, giardiniera, and pearl onions to a food processor and pulse until chunky.
Whisk vinegar and olive oil together, then toss with the olive mixture. Season with salt and pepper. Refrigerate to marinate if possible.
Slice the bread horizontally and hollow out the top half slightly.
Melt butter and toast the cut sides of the bread until golden.
Layer olive salad on the bottom half, followed by mortadella, roasted turkey, salami, deli turkey, provolone, Swiss, pastrami, then remaining turkey and mortadella.
Fill the top half generously with olive salad and place it on the sandwich.
Press gently, rest for 5 minutes, slice, and serve.

Olive salad tastes best after resting overnight.

Rinse olives or capers for a less salty result.

Serve slightly warm or at room temperature.

Excellent for parties and sharing.