For the tapenade: Combine the olives, tomatoes, garlic, olive oil and vinegar in a food processor and pulse until the mixture is chopped but not pureed. Season with salt and pepper.
For the sandwich: Spread some tapenade on both sides of the buns. Build each sandwich as follows: 2 ounces of mortadella, 2 ounces of salami, 1 ounce of chopped giardiniera, 2 ounces ham, 1 ounce of provolone, 1 lettuce leaf, 2 slices of tomato and top with the other half of the bun.
Recipe courtesy of Robert Irvine