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- 2 handfuls good quality pitted green and black olives
- 1 cup giardiniera, drained pickled cauliflower, carrot and hot pepper mix
- 4 sesame or cornmeal Keiser rolls, split
- 8 deli cut slices sharp provolone
- 1 (15 ounce) can artichoke hearts in water, thinly sliced
- 2 roasted red pepper, drained and thinly sliced
- Preheat griddle or grill to medium-high heat.
- Place olives and pickled veggies in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
- Place sandwiches on grill and press with heavy skillet weighted down with cans. Press a few minutes on each side, remove, split and serve.
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