Step

• Step 1

  When ready to smoke, Set temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• Step 2

  Place the unsliced loaf of Mortadella in the grill and smoke for 2-1/2 hours. Let cool, then slice thin.

  02:30

  180 ˚F / 82 ˚C

  Ingredients

  • 1/3 Pound Mortadella

• Step 3

  While the Mortadella is smoking, combine the ingredients for the olive salad and let marinate. You can complete the above steps a day in advance before you assemble the sandwich.

  Ingredients

  • 1 Cup Castelvetrano Olives, Pitted and Halved

  • 1/2 Cup Olives, Spanish, stuffed

  • 1/2 Cup fire roasted red peppers, drained and rinsed

  • 2 Clove garlic, chopped

  • 3 Tablespoon capers, drained

  • 1 Tablespoon Oregano, chopped

  • To Taste salt and pepper

  • 1/3 Cup extra-virgin olive oil

  • 3 Tablespoon red wine vinegar

• Step 4

  To assemble the sandwich, slice the ciabatta loaf in half along the equator. Evenly divide the olive salad – including the oil and liquid – between the two halves.

  Ingredients

  • 4  Rolls, ciabatta

• Step 5

  On the bottom half of the bread, begin to layer the ingredients: salami, smoked mortadella, mozzarella, smoked provolone, prosciutto, and spicy salami.

  Ingredients

  • 1/3 Pound Salami, Sliced

  • 1/4 Pound Mozzarella, Sliced

  • 1/4 Pound Smoked Provolone

  • 1/3 Pound Prosciutto Slices

  • 1/3 Pound Soppressata Slices

• Step 6

  Close the sandwich and use plastic wrap to tightly wrap the sandwich – allowing all the flavors to meld and the juices to soak into the bread. Place in the refrigerator for 1 hour.

• Step 7

  Take the sandwich out of the fridge, remove the plastic, and serve cold. Enjoy!