Muffuletta Sandwich

By Valarie

Ingredients

• Olive Salad:
• 1 cup Pimento-stuffed Green Olives, chopped
• 1/2 cup Drained Kalamata Olives, chopped
• 3 cloves Garlic, crushed and chopped
• 2 Tbsp Drained Capers
• 1 Celery Stalk, chopped
• 1/2 cup Peperoncini, drained and chopped
• 1/4 cup Marinated Cocktail Onions, roughly chopped
• 1/2 tsp Celery Seed
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1/4 cup Red Wine Vinegar
• 3/4 cup Olive Oil
• 3/4 tsp Ground Black Pepper
• Coarse Kosher Salt
• The Sandwich:
• 4 Muffuletta Loaves or 7", round italian bread, sliced in half horizontally, with some of the excess bread hollowed out of the top to make room for the olive salad
• 8 oz Thinly Sliced Genoa Salami
• 8 oz Thinly Sliced Cooked Ham
• 8 oz sliced Mortadella
• 8 oz Pepperoni
• 8 oz sliced Swiss Cheese
• 8 oz sliced Provolone Cheese

Preparation

Step 1

the olive salad:

In a medium bowl, mix together the olives, garlic, capers, celery, peperoncini, cocktail onions, celery seed, oregano, basil, vinegar, olive oil. Correct seasoning with black pepper and salt. Transfer the mixture to a covered glass jar or other covered, nonreactive container; if needed, pour in more oil to cover the mixture, and refrigerate at least overnight.

the sandwich:

To assemble the sandwich, layer 'bottom half' of each loaf with ¼ of the salami, the ham, the mortadella, pepperoni, the Swiss and the provolone cheese. Top the meats and cheeses on each “bottom half” with ¼ of the olive salad and place 'top half' on each loaf.

service:

To serve immediately, cut each sandwich in half to make them easier to manage, or wrap the whole sandwich tightly in butcher paper and refrigerate for a few hours, allowing the flavors to mingle and the olive salad to soak into the bread; when ready to serve unwrap each sandwich and cut each in half to make them easier to manage.