- 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
- 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.