In a large bowl, combine the green olives, kalamata olives, pepperoncini, pickled cauliflower, cocktail onions, garlic, capers, celery, and carrot. Sprinkle in the dried oregano, basil, black pepper, and celery seed. Pour in the olive oil, canola oil, and red wine vinegar. Mix everything together thoroughly. Transfer the salad mixture into a jar, ensuring it’s covered with oil. Refrigerate for at least 8 hours or overnight to allow the flavors to meld.
Assemble the Sandwiches:
Slice the Italian bread loaves horizontally, then hollow out some of the excess bread from each half to create space for the filling.
Layer the Sandwiches:
Spread a generous amount of the prepared olive salad evenly on each piece of bread. Then, layer the bottom half of each loaf with thin slices of salami, ham, mortadella, mozzarella, and provolone cheese.
Finish and Serve:
Place the top half of the bread on top, press down gently, and slice the sandwiches into quarters. Serve immediately, or tightly wrap and refrigerate for a few hours to allow the flavors to deepen.
Serving and Storage Tips:
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