1 1/2 cups Spanish olives with pimiento, roughly chopped
1/2 cup kalamata olives, roughly chopped
1/4 cup red wine vinegar
2 tablespoons fresh parsley leaves, chopped
1/2 teaspoon baking soda
1 large egg
4 cups all-purpose flour, plus more for flouring
1 tablespoon capers, chopped
1 tablespoon fresh oregano leaves, chopped
1 teaspoon crushed red pepper flakes
3 cloves garlic, chopped
2 scallions, white and green parts, thinly sliced
1 medium carrot, grated
1 stalk celery, thinly sliced
1 red bell pepper, roasted, skinned and diced
Olive oil, to cover (about 1 cup)
3/4 cup buttermilk, warmed
3/4 cup milk, warmed, plus more for brushing
1 1/2 tablespoons sugar
1 package active dry yeast
3/4 teaspoon salt
Vegetable oil, for greasing
3 teaspoons sesame seeds
6 ounces deli ham, sliced thin
6 ounces deli mortadella, sliced thin
6 ounces deli salami, sliced thin
3 ounces sliced provolone
3 ounces sliced Swiss cheese
The olive salad just gets better with age. Make the salad a few days or even a week ahead. Other options to try on the sandwiches include capicola, pepperoni and Emmentaler cheese. The fresh roasted bell pepper can be replaced with 1/2 cup diced, jarred roasted bell peppers.
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