In the first version of this sandwich, I gave you the basics.
Now it's time to "Make it Happen" as I say in the kitchen.
Remember to have fun and experiment with the recipe. Don't take my word as the exact truth. Build off of this sandwich foundation and go the extra mile to add in personal favorites.
Try some different meats, sharper cheeses or some sweetened chow-chow for sweet tang to the sandwich.
Whatever you decide, simply be creative and enjoy your time in the kitchen.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
1/2 cup Manzanita olives, chopped
1/2 cup pitted Kalamata olives, chopped
1/4 cup giardiniera, chopped
2 mild sweet banana peppers, seeded and chopped
1 shallot, minced
2 tablespoons capers, crushed
2 cloves garlic, minced
1 tablespoons fresh oregano, chopped
1/4 teaspoon fresh ground black pepper
1 teaspoon fresh lemon juice
2 tablespoon extra virgin olive oil