Italian Focaccia Sandwich

• 1 cup Garlic Stuffed Gordal Olives, coarsely chopped
• 1 cup Stuffed with Garlic and Red Chile Gordal Olives, coarsely chopped
• 1/2 cup black Mission olives, coarsely chopped
• 1/4 cup roughly chopped pickled cauliflower florets
• 2 tablespoons drained capers
• 1 tablespoon chopped celery
• 1 tablespoon chopped carrot
• 1/2 cup chopped red bell peppers
• 1/4 cup marinated cocktail onions
• 1/2 teaspoon celery seed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon ground black pepper
• 1/4 cup Champagne White Wine Vinegar
• 1/2 cup Basil Premium Olive Oil
• 2 (1 pound) loaves crusty focaccia bread
• 8 ounces thinly sliced Genoa salami
• 8 ounces thinly sliced cooked ham
• 8 ounces sliced Mortadella
• 8 ounces sliced mozzarella cheese
• 8 ounces sliced provolone cheese

 Instructions:

Directions To make the olive condiment:

• In a medium bowl, combine the two types of olives, black mission olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, balsamic vinegar, and basil olive oil.
• Mix together and transfer mixture into a glass jar (or another nonreactive container). If needed, pour in more oil to cover.
• Cover jar or container and refrigerate at least overnight.

 To Make Sandwiches:

• Cut bread in large triangles. Spread each piece of bread with equal amounts olive salad, including oil.
• Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours.