Easy New Orleans Muffaletta

• 1 (1 lb) long loaf crusty bread
• 2 tablespoons chopped hot jalapeno peppers, from a jar
• 3 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• 3 tablespoons red wine vinegar
• 1 teaspoon instant minced garlic
• 1/2 cup chopped black olives
• 2 teaspoons dried oregano
• 1/2 cup chopped pimento stuffed olive
• 1/2 teaspoon pepper
• 1/2 cup chopped roasted red pepper, from a jar
• 1/4 head iceberg lettuce, shredded (2 C.)
• 8 ounces deli turkey, sliced
• 8 ounces deli provolone cheese, sliced
• 8 ounces deli ham, sliced

1. I like to use a mini food processer to chop all the tapenade ingredients.
2. Using serrated knife cut bread in half lengthwise.
3. Pull out soft center of each piece, leaving 1 & 1/2"-thick shell.
4. In large bowl combine olives, roasted peppers, parsley, oil, vinegar, hot peppers, garlic, oregano and pepper.
5. Dip a brush into mixture to remove some of the liquid.
6. Brush liquid over inside of bottom shell and fill with lettuce.
7. Layer turkey (can use pepper turkey if desired), cheese and ham (can use capicola which is hot Italian ham if desired), over lettuce to create the sandwich.
8. Spoon olive mixture down center of ham; cover with bread top.
9. Wrap in plastic; refrigerate at least 8 hours or overnight to blend flavors before serving.
10. Cut into 2 inch slices.

long loaf crusty bread, peppers, olive oil, parsley, red wine vinegar, garlic, black olives, oregano, pimento stuffed olive, pepper, red pepper, head iceberg lettuce, deli turkey, deli provolone cheese, deli ham

Taken from www.food.com/recipe/easy-new-orleans-muffaletta-140676 (may not work)