MUFFULETTA

By jargrr

Ingredients

• 1/2 c. finely chopped celery
• 1/3 c. kalamata olives (2 oz.) pitted and finely chopped
• 1/3 c. green olives (2 oz.) pitted and finely chopped
• 1/4 c. finelly chopped flat leaf parsley
• 1 small garlic clove, finely chopped
• 1/2 c. finely chopped tomatoes
• 6 tbs. olive oil
• 2 tsp. red wine vinegar
• Black pepper
• 1 round soft country loaf bread
• 1/3 lb. sliced provolone
• 1/3 lb. salami
• 1/3 lb. sliced ham
• I add some onions and capers

Preparation

Step 1

Stir together celery, olives, parsley, garlic, tomatoes, 4 tbs. oil, vinegar and pepper in a bowl.
Cut bread horizontally in half. Removed soft centers of both halves to make room for filling, leaving 1/2 in. thick shell. Drizzle both halves with remaining 2 tbs. oil. Spread half of the olive mixture in each half of bread, pressing down to help adhere. Layer layer cheese, salami and ham of bottom half of each half of bread. Cover with top half of bread. Wrap sandwich well in plastic wrap, then foil. Regrigerate for at least 4 hours. Let stand at room temperature for 30 min. before cutting into wedges. Can be refrigerated for up to 24 hours.