For the olive salad: Drain the olives and peppers. Double check that all the olives are pitted. Coarsely chop by hand or in a small food processor. Mix with the garlic, vinegar, capers, oregano and pepper.
For the sandwich: Cut open the bread roll and pull a bit of the soft interior bread out. Drizzle the cut sides lightly with the olive oil. Layer a couple tablespoons of the olive salad, the cheese, meat and then 1 more tablespoon of the olive salad inside the bread and wrap tightly in plastic. Press. Can be made up to 48 hours in advance and refrigerated.
The olive salad recipe makes about 2 cups, enough for 4 sandwiches, and will keep in the refrigerator for two weeks.
Recipe courtesy of Hilah Johnson, Lunch Lady