Muffuletta

• Olive Salad
• 4 ounces giardiniera, mixed marinated vegetables
• 3 ounces greek kalamata olives, pitted
• 3 ounces Sicilian olives, pitted
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• Assembly
• 4 seeded rolls, sliced
• 1/2 lb smoked ham, thinly sliced
• 1/2 lb pastrami, thinly sliced
• 8 slices genoa salami
• 8 slices provolone cheese
• 1 cup olive salad

1. Drain the giardiniera and olives. Chop coarsely in a food processor.
2. Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
3. Spread 1 tbsp olive salad on each side of the rolls.
4. Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
5. Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.

olive salad, vegetables, greek kalamata olives, olives, extra virgin olive oil, garlic, oregano, ground black pepper, seeded rolls, ham, pastrami, genoa salami, provolone cheese, olive salad

Taken from www.food.com/recipe/muffuletta-373489 (may not work)