Ingredients

• For the olive spread
• 1 cup pimento-stuffed green olives
• 1/4 cup Kalamata olives (pitted)
• 1 cup giardiniera (Italian pickled vegetables)
• 1/4 cup sliced pepperoncini or banana peppers
• 1/3 cup capers
• 1 large garlic clove, minced
• 1 lemon, juiced
• 1/4 c olive oil
• For the sandwich
• 1 pound sliced Kretschmar Coby Jack cheese
• 1 pound Kretschmar Genoa Salami
• 1/2 pound Kretschmar Herbed Garlic Chicken Breast
• 1/2 pound Kretschmar Pepperoni
• 4 large crusty ciabatta or panini rolls (about 6 - 8 inches long each)
• Toothpicks and olives, for garnish

Instructions

• COMBINE olive spread ingredients in a food processor
• PULSE until combined but still chunky.
• CUT the rolls open
• SPREAD both halves generously with the olive spread.
• LAYER in the meat and cheese, distributing it among the sandwiches.
• CLOSE the sandwiches and wrap each one tightly in plastic wrap.
• PLACE on a baking sheet and top with a heavy cast iron pan
• CHILL in the refrigerator with the weight on top 3 to 48 hours.
• UNWRAP the sandwiches and use a sharp knife to cut into triangles.
• GARNISH each triangle with a toothpick and an olive (optional) and serve.