Muffaletta

• Olive Salad
• 1 c stuffed green olives, chopped
• 1 c black olives, chopped
• 1 c olive oil
• 1/2 c roasted red peppers, chopped
• 1/2 c celery, chopped
• 1/2 c giardiniera (Italian mixed pickled vegetables), chopped
• 1/4 c fresh parsley, chopped
• 3 garlic cloves, minced
• 2 T white wine vinegar
• Juice of 1/2 lemon
• Dashes of pepper and oregano
• Sandwich
• 1.5 pound loaf of Italian or ciabatta bread, or bread of choice
• 1/3 pound each of Genoa salami and mortadella, sliced
• 1/4 pound each of provolone and mozzarella, sliced

1. Olive Salad
2. Mix all ingredients together in a bowl with a tight lid. Mix several hours before serving. Keeps well in refrigerator.
3. Sandwich
4. Cut bread in half horizontally and remove some of the doughy inside (save for later use as bread crumbs). Brush both halves of the cut bread with some of the olive oil from the olive salad. Layer meats and cheeses on top of bread and top with olive salad. Can be served cold, or heated at 350 for 10-12 minutes. Can also run under the broiler (if heating this way, top put half of meat and half of cheese on each half of bread, topped with cheese.

olive salad, green olives, black olives, olive oil, red peppers, celery, vegetables, fresh parsley, garlic, t, lemon, dashes, sandwich, italian, mortadella, provolone

Taken from www.epicurious.com/recipes/member/views/muffaletta-50080655 (may not work)