New Orleans Muffaletta

• SALAD
• 1/4 cup black olives
• 1/4 cup green olives, stuffed with pimento
• 1/4 cup pickled cauliflower or 1/4 cup giardiniera
• 3 -4 artichoke hearts, canned
• 1/2 roasted red pepper
• 3 tablespoons olive oil
• 1 tablespoon wine vinegar
• 1/4 teaspoon garlic powder
• 1 teaspoon onion flakes
• 1/2 teaspoon oregano
• 1 dash cayenne pepper
• black pepper
• SANDWICH
• 1/8 lb genoa salami
• 1/4 lb prosciutto or 1/4 lb ham
• 1/8 lb mozzarella cheese or 1/8 lb cheese, of choice
• 1/8 lb swiss cheese or 1/8 lb provolone cheese
• 1/2 cup lettuce, chopped
• 1 large round loaf Italian bread

1. Chop all vegetables and add all salad ingredients.
2. Marinate overnite.
3. Cut bread in half and remove some of the middle to make room for salad.
4. Spread both halves of bread with olive salad, pressing down.
5. Top one side with cheese and meats.
6. Carefully close bread and wrap with aluminum foil.
7. Bake in oven @ 350 for about 10-15 minutes or until cheese is melted.
8. Add lettuce, if desired and cut into wedges.

salad, black olives, green olives, cauliflower, red pepper, olive oil, wine vinegar, garlic, onion flakes, oregano, cayenne pepper, black pepper, sandwich, genoa salami, ham, mozzarella cheese, swiss cheese, italian bread

Taken from www.food.com/recipe/new-orleans-muffaletta-501471 (may not work)