|italian rounds split and hollowed|
|olive salad* spread on bottom half with a layer of sopresatta on next|
|then the provolone|
|some spinach leaves|
|then the mozzarella and mortadella|
|finally, another smear of olive salad on the top half|
|close them up. wrap them in foil or plastic and press them under the weight of a pot of water for 30 minutes then refrigerate for at least several hours|
slice into wedges and nosh away (photo coming tomorrow when we devour ours).