Muffaletta

By RoketJSquerl

I don’t believe in sandwiches without mayo, seems unfair to the bread. Unless of course said mayo is replaced by the ridiculous olive spread on this here muffaletta.

Ingredients

• Olive salad:
• 1 6-ounce can whole green olives
• 1 6-ounce can whole black olives
• 1 2-ounce jar pimentos
• 2 cloves garlic
• 1/2 cup extra-virgin oil olive
• 1/3 cup red wine vinegar
• 1/4 cup flat leaf parsley
• 1/4 cup fresh oregano, chopped
• juice of half lemon
• salt and pepper, to taste
• Sandwich:
• 1 large round Italian bread (or French bread)
• 8-ounces sliced soprraessata, hard salami, capicola, pastrami, mortadella, prosciutto (Pick 3)
• 8-ounces sliced provolone, mozzarella and Swiss cheese

Details

Servings 1
Adapted from someoneleftthecakeoutintherain.wordpress.com

Preparation

Step 1

In the bowl of a food processor, combine olives, pimentos, garlic, olive oil, red wine vinegar, parsley, oregano, and lemon juice.  Pulse several times until chunky and well chopped.  (Make sure not to run, just pulse, you don’t want paste.)  Stir in capers.

Cover olive salad and refrigerate overnight.

Slice sandwich loaf in half and hollow out insides.

Spread half the olive mixture on the bottom of the loaf.  Layer meats and cheese, making sure not to let hang over the sides of bread.  Spread remaining olive salad on top half of loaf.  Place over sandwich.

Wrap sandwich tightly in plastic wrap.  Place sandwich on a sheet pan, weighted down with whatever heavy objects will fit in your fridge.  Refrigerate for at least 3 hours, preferably overnight.

When ready to serve, remove plastic wrap and cut sandwich into wedges.