Ingredients
1 cup pimiento-stuffed olives, drained and chopped1 can (4-1/4 ounces) chopped ripe olives1 tablespoon balsamic vinegar1-1/2 teaspoons red wine vinegar1-1/2 teaspoons olive oil1 garlic clove, minced1/2 teaspoon dried basil1/2 teaspoon dried oregano6 French rolls, split1/2 pound thinly sliced hard salami1/4 pound sliced provolone cheese1/2 pound thinly sliced cotto salami1/4 pound sliced part-skim mozzarella cheese
Preparation
In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use).
Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.
