Floating Olive Branch

1 loaf of bread, round loaf or foccacia
2 cups mixed green olives, pitted and finely chopped
1 roasted red bell pepper, finely chopped
1 cup celery rib, minced
1 Tbs. capers
1 cup fresh flat leaf parsley, chopped
¼ cup Seasons Tuscan Blend Herb Seasoning
2 garlic cloves, minced
⅓ cup Seasons Tuscan Herb Infused Olive Oil
¼ cup Seasons Vinoso Barrel Aged Wine Vinegar
¼ tsp Seasons Fleur de Sel Premium Salt
¼ tsp Seasons Pepe e Aglio
2 cups spinach or arugula
6 slices soppressata, sliced 
9 slices finocchiona salami, sliced 
9 slices prosciutto di parma 
12 slices provolone


Mix olives, red peppers, celery, capers, parsley, olive oil, vinegar, and seasonings together in a bowl. Let sit for 1 hour to allow flavors to combine.

Slice top ⅓ of bread off, removing most of bread from inside. Begin by spreading ⅓ of olive mixture in bottom of bread, followed by layering provolone, meats, and greens, and ending with olive mixture. This should fill to just over the top of the loaf. Cover with top of loaf, press down and wrap in plastic wrap. Weigh sandwich down with a heavy pot or cans and place in the fridge overnight.

Remove sandwich from refrigerator, cut into wedges, and serve.