The Spuckie from Cutty's Recipe

4 small carrots, peeled and shredded

1/2 cup pitted kalamata olives, finely chopped

1/2 cup pitted green olives, finely chopped

1/4 cup drained roasted red peppers, finely chopped

1 medium clove garlic, grated on a microplane grater

3 tablespoons red wine vinegar

6 tablespoons extra-virgin olive oil (plus more for drizzling)

Kosher salt and freshly ground black pepper

2 ciabatta-style rolls, about 12 by 4-inches each, sliced in half

1/2 pound thinly sliced mortadella

1/4 pound thinly sliced finocchiona (fennel salami)

1/4 pound thinly sliced hot capicola

1 pound fresh mozzarella, drained and thinly sliced