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Ingredients

1. 5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar
2. 6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar
3. 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar
4. 3 ounces pitted Calamata olives (1/2 cup), sliced
5. 2 1/2 teaspoons minced garlic
6. 1 tablespoon minced shallot
7. 1 teaspoon dried oregano
8. 1 teaspoon dried parsley
9. Pinch of dried thyme
10. Pinch of crushed red pepper
11. 1/2 cup extra-virgin olive oil
12. 1 large loaf seeded Italian bread (about 1 1/4 pounds), split
13. 1/4 pound sliced fresh mozzarella
14. 6 ounces sliced capocollo or prosciutto
15. 1/4 pound sliced Genoa salami
16. 1/4 pound sliced mortadella
17. 1/4 pound sliced mild provolone cheese
18. Peperoncini, for serving

Description

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Food & Wine