Muffuletta Sandwich

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 loaf muffuletta bread (round 10 inch loaf) or 1 loaf sesame topped italian bread (round 10 inch loaf)
• 1/4 lb mortadella, thin sliced
• 1/4 lb cappicola ham, thin sliced
• 1/4 lb hard genoa salami, thin sliced
• 1/4 lb provolone cheese, thin sliced
• 1/4 lb null or 1/4 lb emmenthaler cheese, thin sliced
• 1 1/2 cups green olives, pitted
• 1/2 cup kalamata olives or 1/2 cup black olives, pitted
• 1 cup pickled vegetables
• 1 tablespoon capers
• fresh garlic clove, thinly sliced
• 1/8 cup celery, thinly sliced
• 1 tablespoon italian parsley, finely chopped
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper flakes
• 3 tablespoons red wine vinegar
• 1/4 cup roasted red pepper
• 1 tablespoon green onion, thinly sliced
• 1 1/2 cups extra virgin olive oil
• kosher salt, to taste, salt may not be necessary (optional)
• fresh ground pepper, to taste

Recipe

• 1 to make the sandwich.
• 2 split a muffoletta loaf or a round loaf of italian bread horizontally. remove some of the center soft bread.
• 3 spread each half with equal parts of olive salad/oil.
• 4 place meats and cheeses evenly on bottom half and cover with top half of bread.
• 5 wrap tightly with plastic wrap and refrigerate for up to 4 hours. cut in quarters for huge sandwiches, or eighths for more manageable sections.
• 6 to make the olive salad.
• 7 to pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
• 8 combine all ingredients except oil in processor. pulse 4-5 times. you want this to be coarse chopped.
• 9 add olive oil. put into a bowl or jar, cover and let the flavors marry for about one week.