Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.
Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.