Muffuletta Sandwich

• Sandwich
• 1 loaf Italian bread (8-10 inch round)
• 1/2 lb thinly sliced genoa salami
• 1/3 lb thinly sliced provolone cheese
• 1/4 lb thinly sliced deli smoked ham
• Olive Salad(can use a jar of your favorite brand or make it yourself )
• 1 anchovy fillet, mashed (or equivalent amount anchovy paste)
• 1 clove garlic, crushed
• 1/3 cup olive oil
• 1/2 cup chopped pimento-stuffed green olives
• 1/2 cup chopped ripe olives (black)
• 1/2 cup pickled vegetables (giardiniera)
• 2 tablespoons chopped parsley
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes

1. If using home made olive salad, make it by mixing all ingredients together.
2. Cover and refrigerate at least 8 hours before assembling sandwich.
3. Cut bread in half horizontally.
4. Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
5. Drain olive salad, reserving liquid.
6. Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
7. Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
8. Cover with top half of bread and secure with a couple of tooth picks.
9. Place back in oven for a few minutes to heat all ingredients.
10. The cheese should just be warm and starting to get soft, but not runny.
11. Cut into 4 quarters and serve with plenty of napkins.

sandwich, italian bread, genoa salami, provolone cheese, deli, olive, anchovy fillet, clove garlic, olive oil, green olives, chopped ripe olives, pickled vegetables, parsley, oregano, red pepper

Taken from www.food.com/recipe/muffuletta-sandwich-95480 (may not work)