Muffuletta

• 6 ounces Greek mix pitted olives
• 3 sun-dried tomatoes
• 2 cloves garlic
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• Kosher salt
• Freshly ground black pepper
• 6 sesame seed buns
• 12 ounces sliced mortadella
• 12 ounces sliced salami
• 6 ounces giardiniera, chopped
• 12 ounces sliced black forest ham
• 6 ounces sliced provolone
• 6 leaves green leaf lettuce
• 12 slices tomato

1. For the tapenade: Combine the olives, tomatoes, garlic, olive oil and vinegar in a food processor and pulse until the mixture is chopped but not pureed.
2. Season with salt and pepper.
3. For the sandwich: Spread some tapenade on both sides of the buns.
4. Build each sandwich as follows: 2 ounces of mortadella, 2 ounces of salami, 1 ounce of chopped giardiniera, 2 ounces ham, 1 ounce of provolone, 1 lettuce leaf, 2 slices of tomato and top with the other half of the bun.

olives, tomatoes, garlic, extravirgin olive oil, white balsamic vinegar, kosher salt, freshly ground black pepper, sesame seed buns, mortadella, salami, giardiniera, black forest ham, provolone, tomato

Taken from www.foodnetwork.com/recipes/robert-irvine/muffuletta.html (may not work)