Summer Entertaining by Mary Berg

Ingredients

• ----For the olive and pickle salad----
• ¼ cup red wine vinegar
• ¼ cup olive or canola oil
• 2 garlic cloves, minced
• 1 ½ teaspoons dry oregano
• 1 teaspoon dry basil
• ½ teaspoon celery salt, optional
• Pepper
• 1 cup pimento stuffed olives
• ½ cup kalamata olives
• ½ cup pepperoncini
• ½ cup giardiniera (Italian pickled mixed vegetables)
• ¼ cup sweet cocktail onions
• 2 tablespoons capers
• ----For the sandwiches----
• 1 Italian loaf
• 200g thinly sliced or shaved genoa salami, spicy or mild
• 200g thinly sliced or shaved deli ham, smoked or oven roasted
• 200g sliced Swiss cheese
• 200g sliced provolone cheese
• 200g thinly sliced or shaved mortadella