A BBQ twist using leftover smoked brisket instead of traditional ham, topped with spicy olive relish.
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Prepare the olive relish by combining the giardiniera, green olives, kalamata olives, capers, olive oil, and red pepper flakes in a bowl. Let sit for at least 30 minutes.
Slice the round bread loaf horizontally in half and hollow out a small amount of the bread from the center of both halves to make room for the filling.
Spread a generous layer of the olive relish and its oil onto both the top and bottom cut sides of the bread, ensuring the oil soaks in.
Layer the bottom half of the bread with the sliced Genoa salami and then the Swiss cheese.
Reheat the brisket slices slightly in a pan with a splash of water or BBQ sauce to restore moisture, then layer them thickly over the cheese.
Add the provolone cheese slices over the brisket and top with any remaining olive relish.
Place the top half of the bread on the sandwich and wrap the entire loaf tightly in plastic wrap or foil.
Place a heavy cast iron skillet or weighted plate on top of the wrapped sandwich and refrigerate for at least 2 hours to allow the flavors to meld and the bread to compress.
