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| 3 gross | cloves garlic crushed |
| 1 Tasse | Chopped green olives stuffed with pimientos |
| 1 Tasse | Pitted and chopped "black-ripe" olives or Calamatas |
| 1/2 Tasse | Roasted sweet red peppers, chopped |
| 1 Tasse | olive oil |
| 3 Esslöffel | parsley fresh, chopped |
| 2 Esslöffel | white wine vinegar |
| 1/3 x ca. 450 g | Salami |
| 1/2 x ca. 450 g | Provolone Cheese |
| 1/2 x ca. 450 g | Mild Cheese |
| 1/3 x ca. 450 g | Mortadella Cheese |
| 1/3 x ca. 450 g | Prosciutto |
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The roasted red peppers are Italian-style, available at many Italian delis. When you're ready for a sandwich the next day, assemble the following:
One loaf fresh Italian bread (one big round for a monster, individual hero (grinder, sub, ...) loaves will do fine for smaller sandwiches)
Cut the loaf (loaves) in half, and scoop out a little of the inside to make some room. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf - use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).
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