1. Prepare Coleslaw Topping. Cover and refrigerate to blend flavors.
2. Meanwhile, prepare bread: Prepare dough for hot-roll mix as label directs, but prepare both packages together and stir in rosemary and thyme. Cover with towel; let rise 30 minutes. Grease 15 1/2" by 10 1/2" jelly-roll pan; pat dough into pan. Cover; let rise 30 minutes.
3. Preheat oven to 350°F. Brush dough with melted butter or margarine. Bake bread 30 minutes or until golden. Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely.
4. To serve, cut bread crosswise in half; cut each half horizontally in half. Arrange sliced cold meats, then sliced cheese on bottom halves of bread. With slotted spoon, spoon Coleslaw Topping on top of cheese slices; top with remaining bread halves. Cut each into 6 squares. Garnish each square with cucumber and olives; secure in place with cocktail picks.