Muffuletta

By sarah_carroll

Ingredients

• 6 oz picholine olives, pitted and chopped
• 8 oz kalamata olives, pitted
• 4 fl oz evoo
• 3 oz flat leaf parsley, chopped
• 5 oz pequilla peppers, roasted and chopped
• 2 anchovy fillets
• 1/2 oz red wine vinegar
• 1/2 oz lemon juice
• 1 tsp dried oregano
• 2 Focaccia
• 20 leaves romaine lettuce,trimmed, cleaned and left whole
• 12 oz mortadella, sliced thin
• 12 oz provolone cheese, sliced thin
• 12 oz soppressata, sliced thin

Details

Servings 12

Preparation

Step 1

Combine olives, oil, parsley peppers, anchovies, vinegar, lemon juice, and oregano in the bowl of a food processor fitted with blade attachement. Pulse until combined and homogenous. Allow to marinate for several hours, covered and refrigerated, before using.
Sandwich assembly: Cut foccacia in half lengthwise. hollow out the top and botton of each loaf slightly to make room for the filling. Spread olive mixture evenly over both sides of each romaine leaf. Line the hollows with romaine leaves.
Place mortadella over the olive spread, cheese over mortadella, and soppresata over the cheese. Top with the other half of the bread, which is already lined with lettuce and olive spread. Cut each loaf into 6 wedges and serve each wedge as one serving.