The Spuckie From Cutty'S Recipe

• 4 small carrots, peeled and shredded
• 1/2 cup pitted kalamata olives, finely chopped
• 1/2 cup pitted green olives, finely chopped
• 1/4 cup drained roasted red peppers, finely chopped
• 1 medium clove garlic, grated on a microplane grater
• 3 tablespoons red wine vinegar
• 6 tablespoons extra virgin olive oil (plus more for drizzling)
• Kosher salt and freshly ground black pepper
• 2 ciabatta-style rolls, about 12 by 4-inches each, sliced in half
• 1/2 pound thinly sliced mortadella
• 1/4 pound thinly sliced finocchiona (fennel salami)
• 1/4 pound thinly sliced hot capicola
• 1 pound fresh mozzarella, drained and thinly sliced

1. Combine carrots, olives, peppers, garlic, vinegar, and olive oil in a medium bowl. Season to taste with salt and pepper. Open ciabatti and place cut-side up on a cutting board. Spread 1/3 of mixture evenly over bottom half of each loaf of ciabatta. Divide remaining mixture evenly over top half of each loaf. Arrange mortadella evenly over bottom halves, then layer on finocchiona, capicola, and mozzarella. Drizzle with more olive oil. Close sandwiches, cut as desired, and serve.

carrots, olives, green olives, red peppers, clove garlic, red wine vinegar, extra virgin olive oil, kosher salt, rolls, mortadella, mozzarella

Taken from www.seriouseats.com/recipes/2011/10/the-spuckie-from-cuttys-boston-sandwich-recipe.html (may not work)