Muffuletta

How to make Muffuletta Recipe

4 SERVINGS

For the Olive Salad:
1/2 cup Large pimento-stuffed green olives, slightly crushed, well drained
1/4 cup Pickled cauliflower, drained, sliced
1/2 teaspoon Capers, drained
1/4 cup Celery, thinly sliced diagonally
2 tablespoons Carrot, peeled, thinly sliced diagonally
pinch Celery seeds
pinch Oregano (dried)
1 Garlic clove, minced
to taste Black pepper
1/4 cup Pepperoncini, drained, left whole
1/4 cup Greek black olives, chopped
1/4 cup Cocktail onions, drained, chopped

For the sandwich:
1 Round loaf Italian bread (6 inch)
2 ounces Mortadella, thinly sliced
2 ounces Ham, thinly sliced
2 ounces Hard Genoa salami, thinly sliced
2 ounces Mozzarella cheese, sliced
2 ounces Provolone cheese, sliced
as needed Olive oil

Method:
Combine all ingredients for salad and cover with oil. Refrigerate at least 24 hours.

Split bread horizontally.

Spread each half with equal parts olive salad and oil from salad.

Place meats and cheeses evenly on bottom half and cover with top half of bread.

Cut into quarters.