Ingredients
Ingredients
- 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
Steps
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Add the Giardiniera, kalamata olives, capers and red pepper to a large mixing bowl. Mix evenly and reserve for later.
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Heat your Blackstone Griddle to medium heat and add a bit of olive oil. Toast the cut side of the sandwich rolls.
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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.
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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.
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Slice and serve hot.