Muffuletta

Serves: 6-8

Ingredients

Olive Salad

• 1 cup pimento-stuffed green olives, crushed
• 1/2 cup Kalamata olives, drained and crushed
• 1/2 cup pepperoncini, drained
• 1/4 cup chopped pickled cauliflower florets
• 1/4 cup marinated cocktail onions
• 2 cloves garlic, minced
• 2 tbsp. capers, drained
• 1 tbsp. celery, chopped
• 1 tbsp. carrots, chopped
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 3/4 tsp. ground black pepper
• 1/2 tsp. celery seed
• 1/2 cup olive oil
• 1/4 cup canola oil
• 1/4 cup red wine vinegar

Sandwich

• 1 loaf Italian bread
• 8 oz. Genoa salami, thinly sliced
• 8 oz. ham, thinly sliced
• 8 oz. mortadella, sliced
• 8 oz. mozzarella cheese, sliced
• 8 oz. provolone cheese, sliced

Directions

1. To make the olive salad, roughly chopped green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrots.
2. Combine oregano, basil, black pepper, and celery seed in a medium bowl. Add olive oil, canola oil, and vinegar. Mix and transfer the mixture to a glass jar. Pour in more oil to cover if needed. Cover the jar or container and refrigerate for at least 8 hours or overnight.
3. To make the sandwich, cut a loaf of bread in half horizontally, hollowing out some excess bread to make room for the filling.
4. Spread each piece of bread with equal amounts of the olive salad, including oil.
5. Layer the bottom piece of the loaf with the salami, ham, mortadella, mozzarella, and Provolone slices.
6. Replace the top half of the loaf. It’s good to go as-is, but some people leave it compressed for an hour or more. You can also wrap it up tightly and let it sit overnight.
7. Cut into quarters and enjoy