- 3/4 Cup of Giardiniera
- 1/4 Cup of Chopped Kalamata Olives
- 1/4 Cup of Chopped Capers
- 1/4 Cup of Chopped Roasted Red Pepper
- 3/4 Lb. of Sliced Mortadella
- 3/4 Lb. of Capicola
- 3/4 Lb. of Salami
- 12 Slices Provolone
- 1/3 Cup of Sweet Pepper Relish
- 4 Round Sandwich Rolls
- Olive Oil
Add the Giardiniera, kalamata olives, capers and red pepper to a large mixing bowl. Mix evenly and reserve for later.
Heat your Blackstone Griddle to medium heat and add a bit of olive oil. Toast the cut side of the sandwich rolls.
Add a couple of tablespoons of the giardiniera mix to the bottom bun of each roll. Add 2 slices of provolone and then a couple of slices of each of the sliced meats. Add a tablespoon or so of the pepper relish and then 2 more slices of cheese over the top.
Add the top bun and place back on the Blackstone. Using an XL Griddle Press or bacon weight, press the sandwiches and cook for 2-3 minutes. Flip and press. Cook another 3-4 minutes.
Slice and serve hot.
These can also be made cold, wrapped and refrigerated for a camping trip or picnic.