2chicken breasts, boneless, skinless, 6 to 8 ounces each
1cupolive oil, extra-virgin, plus additional for brushing
Kosher salt and freshly ground black pepper
1tablespoonred wine vinegar, plus 1 teaspoon
2/3cupgreen olives, pimiento-stuffed, chopped
2/3cupkalamata olives, pitted chopped or Niçoise olives
2/3cupred bell pepper, diced
1tablespooncapers, drained, chopped
1tablespoonbasil leaves, fresh, chopped
1tablespoonflat-leaf parsley, fresh, chopped
1clovegarlic, minced
1loafItalian bread, round, or any rustic round loaf
2teaspoonsred wine vinegar
1teaspoonoregano, dried
1/4poundItalian salami, thinly sliced
1/4poundcapicola, hot, also known as coppa, thinly sliced
1/4poundmortadella, thinly sliced
1/4poundprosciutto, thinly sliced
1/4poundprovolone cheese, thinly sliced
1/4poundSwiss cheese, or Gruyère, thinly sliced
Instructions
Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Or, heat the broiler.
Lay the chicken breasts in a shallow dish and pour 1/3 cup of the olive oil over them. Season the chicken with salt and pepper.
Grill the chicken breasts, turning 2 or 3 times, for 12 to 15 minutes, until cooked through and an instant-read thermometer inserted in the thickest part registers 165°F. Let cool, then cut into ½-inch pieces.
In a mixing bowl, toss the chicken with the remaining 2/3 cup olive oil, 1 tablespoon of the vinegar, the pimiento, Niçoise olives, red pepper, capers, basil, parsley, and garlic
Cut the bread in half crosswise, as if you were slicing a large hamburger bun. Brush the insides with olive oil and grill for 3 to 4 minutes. Begin with the crust side down and turn about halfway through so that the oil-brushed sides are down. Remove from the grill and sprinkle the cut sides with the remaining 2 teaspoons vinegar and the oregano.
Spread half of the chicken salad over the bottom half of the loaf. Make sure to include all of the delicious juices. Layer all the cured hams, sausages, and cheeses on top of the salad. Top with the remaining chicken salad. Place the top half of the bread on the sandwich. Wrap tightly in plastic and refrigerate for 2 to 3 hours.