Makes 4 sandwiches
2 garlic cloves
1/4 cup capers
1 cup drained black olives
1 cup drained pimento stuffed olives
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 cup olive oil
1/2 cup finely chopped celery hearts
4 whole Portuguese rolls, split (I used ciabatta bread)
4 slices each of mozzarella, provolone, and pepper jack cheese
1/2 red onion, thinly sliced
1 jar (14 ounces) marinated artichoke hearts, chopped
3/4 cup sun dried tomatoes, packed in oil, chopped
Mince garlic in a food processor. Add in capers and pulse to chop. Add olives, vinegar, and oregano.
Pulse to chop again. Scoop into a medium sized bowl and stir in olive oil and celery. (This salad can be refrigerated in an airtight container for several weeks.)
When ready to make sandwiches, spread 2 tablespoons of the olive salad on the cut side of each half roll.
Divide cheese evenly between bread.
On the bottom half of each sandwich arrange artichoke hearts, sun dried tomatoes and onion slices.
Place sandwich halves together. Halve crosswise on the diagonal and serve.