1 loaf of bread, round loaf or foccacia
2 cups mixed green olives, pitted and finely chopped
1 roasted red bell pepper, finely chopped
1 cup celery rib, minced
1 Tbs capers
1 cup fresh flat leaf parsley, chopped
¼ cup Seasons Tuscan Blend Herb Seasoning
2 garlic cloves, minced
⅓ cup Seasons Hojiblanca Extra Virgin Olive Oil
¼ cup Seasons Vermouth Barrel Aged Wine Vinegar
¼ tsp Seasons Fleur de Sel Premium Salt
¼ tsp Seasons Pepe e Aglio
2 cups spinach or arugula
6 slices soppressata, sliced [Available at Seasons Bethlehem]
9 slices finocchiona salami, sliced [Available at Seasons Bethlehem]
9 slices prosciutto di parma [Available at Seasons Bethlehem]
12 slices provolone
Mix olives, red peppers, celery, capers, parsley, olive oil, vinegar, and seasonings together in a bowl. Let sit for 1 hour to allow flavors to combine.
Slice top ⅓ of bread off, removing most of bread from inside. Begin by spreading ⅓ of olive mixture in bottom of bread, followed by layering provolone, meats, and greens, and ending with olive mixture. This should fill to just over the top of the loaf. Cover with top of loaf, press down and wrap in plastic wrap. Weigh sandwich down with a heavy pot or cans and place in the fridge overnight.
Remove sandwich from refrigerator, cut into wedges, and serve.