In the bowl of a food processor, combine olives, celery, parsley, lemon juice, oil, oregano, and pepperoncini peppers, if using. Pulse to coarsely chop. Stir in salt and black pepper to taste.
Spread 1/2 teaspoon butter on outside of bottom half of each roll, arranging them buttered side down on a work surface. Top with 1/2 of olive mixture and 1/2 of cheese. Add salami, mortadella, sopressatta, and remaining cheese.
Spread remaining olive mixture on top. Spread 1/2 teaspoon butter on outside of top half of rolls and arrange them, buttered side up, on top of sandwiches.
Preheat a large skillet over medium-low heat. Two at a time, place sandwiches in the skillet, place a heavy skillet on top, and cook until browned, about 3 minutes per side. (Wipe out the skillet as necessary.)
Cut in half and serve.
Ingredients
4 tsp Real California® unsalted butter, softened, divided
1 stalk celery, cut into chunks
8 oz Real California® Provolone cheese, thinly sliced
8 oz Real California® Mozzarella cheese, thinly sliced
4 oz ham, thinly sliced (sub mortadella)
2 tbsp lemon juice, (sub red wine vinegar)
2 tbsp oil, olive
2/3 cup pimento stuffed green olives, large
2/3 cup olive(s), Kalamata, pitted
1 tbsp oregano leaves
3 tbsp parsley, fresh leaves
2 pepperoncini, stemmed, optional
4 roll(s), French, split
4 oz Italian salami, thinly sliced
to taste salt and pepper
4 oz sopressatta, coppa, or other Italian cold cut, thinly sliced
