Steps

• Step 1

  When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

  165 ˚F / 74 ˚C

  Super Smoke

• Step 2

  Place the unsliced loaf of mortadella on the grill and smoke for 2-1/2 hours. Let cool, then slice thin.

  02:30

  165 ˚F / 74 ˚C

  Super Smoke

  Ingredients

  • 1/3 Pound smoked mortadella

• Step 3

  While the mortadella is smoking, combine the ingredients for the olive salad and let marinate. You can complete the above steps a day in advance before you assemble the sandwich.

  Ingredients

  • 1 Cup Castelvetrano olives or other green olive of your choice, pitted and chopped

  • 1/2 Cup Spanish, French or other green olives of your choice

  • 1/2 Cup jarred roasted red peppers, drained and chopped

  • 2 Clove garlic, finely chopped

  • 3 Tablespoon capers, drained and chopped

  • 1 Tablespoon finely chopped fresh oregano

  • To Taste sea salt and freshly cracked black pepper

  • 1/3 Cup high-quality olive oil

  • 3 Tablespoon Red wine vinegar

• Step 4

  To assemble the sandwich, slice the ciabatta loaf in half horizontally. Evenly divide the olive salad, including the oil and liquid, between the two halves.

  Ingredients

  • 1 Large ciabatta loaf or 4 ciabatta rolls

• Step 5

  On the bottom half of the bread, begin to layer the ingredients: salami, smoked mortadella, mozzarella, provolone, prosciutto then spicy salami. Close the sandwich and use plastic wrap to tightly wrap the sandwich, allowing all the flavors to meld and the juices to soak into the bread.

  Ingredients

  • 1/3 Pound salami, sliced thin

  • 1/4 Pound mozzarella cheese, sliced thin

  • 1/4 Pound provolone cheese, sliced thin

  • 1/3 Pound prosciutto or ham, sliced thin

  • 1/3 Pound spicy salami like capocollo, soppressata or pepperoni

• Step 6

  Place in the refrigerator for 1 hour. Take the sandwich out of the fridge, remove the plastic, slice into 4 portions, and serve cold. Enjoy!