A briny olive spread combines with a smorgasbord of cold cuts and cheese to create a mouth-watering BIG bite of a sandwich, and I am in love. The food processor does all the heavy lifting in this recipe, then the sandwich gets wrapped in foil and baked until warm. I cannot wait to make this sandwich again and again.

—Vianney Rodriguez, Food Editor

1 jar giardiniera (16 ounces), drained
1/2 of 10-ounce jar pimiento-stuffed Spanish queen olives, drained
1/2 of 10-ounce jar sliced Kalamata olives, drained
1/2 cup extra-virgin olive oil
1 loaf ciabatta bread, sliced horizontally
1/4 cup red wine vinegar
1 tablespoon dried oregano
8 ounces sliced Black Forest ham
4 ounces sliced hard salami
4 ounces sliced mortadella
8 ounces sliced provolone cheese

Cook’s Tip: The sandwich may be refrigerated overnight (wrapped in aluminum foil). If doing this, take it out of the refrigerator about 45 minutes before baking. Increase the baking time to 20–22 minutes.

1. Preheat oven to 375 degrees. In a food processor, combine giardiniera, olives and oil and pulse until a uniform mixture forms. Brush both cut sides of bread with vinegar and sprinkle with oregano.

2. Place bottom half of the loaf on a piece of aluminum foil large enough to wrap around the entire sandwich. Layer meats and provolone on bread. Top with olive mixture. Place top half of bread on sandwich and wrap foil around sandwich.

3. Place wrapped sandwich on a baking sheet and bake 15–17 minutes, until thoroughly heated. Remove foil, slice into individual portions and serve.

Serves 6.