The olive spread makes more than you’ll need for 4 sandwiches, but it keeps very well. And let’s face it, these sandwiches are so good you’re gonna want extra so the next time you’re craving one, it’ll be as easy as making a ham sandwich. Because I like the color and flavor contrast, I use mild black and piquant pimento-stuffed green olives here.
I’ll admit to eating a whole one of these sandwiches–once (never again). The sandwich is deceptively rich—a half should be enough for most appetites.
If you don’t want to invest in 3 cheeses, buy 2 varieties of the thicker sliced cheese—pepper Jack and Provolone, for example—and use 4 slices of each.
For The Mixed Olive Salad
2 medium garlic cloves
1/4 cup capers
1 cup drained ripe black olives
1 cup drained pimento-stuffed salad olives
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 cup extra-virgin olive oil
1/2 cup finely chopped celery hearts
For The Rest of The Sandwich:
4 Portuguese rolls, split
4 thin slices each (about 9 ounces total) mozzarella, provolone, and pepper Jack
1/2 red onion, thinly sliced
1 drained can (14 ounces) quartered artichoke hearts, halved
3/4 cup sun-dried tomatoes packed in oil, halved
Mince garlic cloves in a food processor. Add capers; pulse to chop. Add olives, vinegar, and oregano; pulse to chop again. Turn into a medium bowl; stir in olive oil and celery. (Can be refrigerated in an airtight container for several weeks.)
When ready to make sandwiches, spread 2 tablespoons of the olive salad on the cut side of each half roll. Divide cheese evenly between bread. On the bottom half of each sandwich, arrange a portion of onion, artichoke hearts, and sun-dried tomatoes. Cap with sandwich top. Halve crosswise on the diagonal and serve.