New Orleans Muffuletta Sandwich

• For the olive salad
• 2/3 cup green olives, coarsely chopped
• 2/3 cup black olives, coarsely chopped
• 1/4 cup pimiento, chopped
• 1/4 cup cocktail onion, drain and chop
• 3 garlic cloves, finely minced
• 1 tablespoon capers
• 1/3 cup finely chopped parsley
• 1 teaspoon oregano
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
• 1 tablespoon red wine vinegar
• For the sandwich
• 1 1 Italian bread or 1 French bread
• 1/4 lb mortadella, thinly sliced
• 1/4 lb ham, thinly sliced
• 1/4 lb hard genoa salami, thinly sliced
• 1/4 lb mozzarella cheese, sliced
• 1/4 lb provolone cheese, sliced

1. OLIVE SALAD:
2. If using Italian bread use the one with the sesame seeds on top. If you use French bread it is a Liuzza's-style "Frenchuletta" make sure the bread is crisp crusted.
3. Olive Salad:
4. Combine all ingredients and mix well.
5. Place in tightly covered container in refrigerator and marinate for at least 12 hours before using.
6. SANDWICH:
7. Split your loaf lenghtwise then spread with olive salad.
8. Place meats and cheeses evenly on bottom half Close. Cut into quarters.
9. NOTE: Feel free to play with the amounts. Each person as a different taste.

olive salad, green olives, black olives, pimiento, cocktail onion, garlic, capers, parsley, oregano, black pepper, olive oil, red wine vinegar, sandwich, italian bread, mortadella, ham, genoa salami, mozzarella cheese, provolone cheese

Taken from www.food.com/recipe/new-orleans-muffuletta-sandwich-145769 (may not work)