1. Drain 1 jar (4 3/4 ounces) pimento-stuffed olives and chop; combine with 2 chopped seeded plum tomatoes, 1/4 cup olive oil, 1 tbsp red wine vinegar and 1/2 tsp each garlic salt and dried oregano. Cut a round crusty Italian or Portuguese loaf (about 20 ounces) in half crosswise. Spread bottom of cut side with half of olive mixture. Layer on 1/2 pound each sliced mozzarella, sliced roast beef and provolone. Spread remaining olive mixture over provolone and top with other half of bread. Wrap tightly in plastic and weigh down with a heavy pot filled with canned goods for at least 1 hour. To serve, remove plastic wrap and cut into 8 wedges.