Muffuletta

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (10 inch) round italian bread
• 1/2 lb sliced hard salami
• 1/2 lb sliced cooked ham
• 6 slices swiss cheese
• 6 slices thin provolone cheese
• 1 (1 quart) jar pickled vegetables
• 1 red onion, quartered
• 1 (16 ounce) jar pitted green olives, drained
• 1 (6 ounce) can medium pitted ripe olives, drained
• 1/4 cup sliced pepperoncini pepper
• 2 tablespoons capers
• 1 tablespoon minced garlic
• 1/2 cup olive oil
• 1 1/2 teaspoons dried parsley flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1 (7 1/4 ounce) jar roasted red peppers, drained and coarsely chopped

Recipe

• 1 cut bread loaf in half, horizontally. scoop out soft bread from both halves, leaving a 1 inch thick shell. reserve soft bread centers for another use, if desired.
• 2 spoon 1 cup olive salad evenly into bottom bread shell, top with salami, ham, cheeses, and remaining 1 cup olive salad. cover with bread top, and cut across into wedges or quarters.
• 3 drain pickled veggies; reserving 1/4 cup liquid.
• 4 pulse pickled veggies 4 times in a food processor or until coarsely chopped, pour into a large bowl. pulse onion 4 times in food processor or until coarsely chopped, add to pickled veggies. pulse olives and salad peppers in same manner as onion and pickled veggies; add to veggie mixture. stir in capers, next 6 ingredients, reserved 1/4 cup pickled veggie juice, and chopped red pickled peppers. cover and chill 8 hours. can be chilled up to 2 weeks. 6 cups.