Ranelli's Deli Poboy

• 6 sandwich buns
• 12 lb sliced ham
• 12 lb sliced salami
• 6 slices muenster cheese
• mustard and mayonnaise
• 1 (6 ounce) can black olives, drained
• 1 (5 ounce) jarpitted green olives, rinsed and drained
• 1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
• 1 small red onion, chopped
• 14 cup red wine vinegar
• 12 cup olive oil
• 1 teaspoon instant minced garlic
• 12 teaspoon celery seed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 34 teaspoon black pepper

1. For the olive salad: Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor.
2. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper.
3. Cover, and process until finely chopped.
4. Use as a condiment on sandwiches, or a dip for crackers.
5. Refrigerate leftovers.
6. Assemble sandwiches using ingredients and then slather on olive salad.

buns, ham, salami, muenster cheese, mayonnaise, black olives, green olives, red onion, red wine vinegar, olive oil, garlic, celery, oregano, basil, black pepper

Taken from www.food.com/recipe/ranelli-s-deli-poboy-518382 (may not work)