For the olive salad, combine all ingredients and set aside.
Slice Italian loaf of bread in half. Drizzle the olive oil on the bottom, sprinkle salt and pepper. Begin to layer the cheeses and meats (adding the Hatfield Ham Steak on top).
Place the sandwich on a sheet pan open-faced with cooking spray. Heat until cheese is melted and meat is warm through, about 25 minutes. Remove and top with olive salad and bread, cut into 4,6 or 8 portions. Serve with pickled Pepperoncini’s and your favorite side.
Recipe created by Hatfield’s executive chef, Chef Jen