1 large loaf seeded Italian bread (about 1 ¼ pounds), split
¼ pound sliced fresh mozzarella
6 ounces sliced capocollo or prosciutto
¼ pound sliced Genoa salami
¼ pound sliced mortadella
¼ pound sliced mild provolone cheese
Dressing and pickled vegetables
1 Dijon Mustard
2 teaspoons minced garlic
1 Tablespoon minced shallot
1 teaspoon dried oregano
1 teaspoon dried parsley
Pinch of dried thyme
Pinch of crushed red pepper
1/8 cup extra-virgin olive oil
Salt and pepper to taste
1 cup chopped giardiniera (picked Italian vegetables)
Olive Tapenade ( cup)
¾ cup pitted oil-cured black olives
¾ cup pitted kalamata olives
6 small dried figs, coarsely chopped
2 Tablespoons capers, rinsed
2 small garlic cloves, crushed
4 anchovy fillets
¼ cup extra-virgin olive oil
Freshly ground pepper
For Tapenade: Place all ingredients in a food processor except oil, then slowly add olive oil while pulsing. The mixture should form a minced relish-like consistency when complete.
Combine pickled vegetables, garlic, shallots and herbs in a mixing bowl, then toss ingredients in the olive oil, a splash of the pickles own juice and Dijon mustard. Season to taste with Salt and Pepper.
Slice the sandwich bread in half lengthwise and spread the olive tapenade on the bottom. Place and layer of mozzarella on top of the tapenade, follow with a layer of each of the cured meats on top the cheese. A layer of provolone and finally top with the pickled vegetable mixture to complete the sandwich.
Wrap with plastic wrap to store for your picnic!