Classic Italian Muffuletta

• For the olive spread:
• 1 tablespoon capers
• 1 cup pitted Castelvetrano olives (or your favorite pitted green olive)
• 1 clove garlic
• 3 pickled pepperoncini peppers, stems and seeds
• 1/2 cup olive oil
• 2 tablespoons red wine veingar
• 1 1/2 teaspoons fennel seeds, lightly crushed
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon chili flakes
• 1 shallot, minced
• For the sandwich:
• 1 loaf Italian bread topped with sesame seeds (or substitute focaccia or ciabatta)
• Provolone
• Mortadella
• ham
• soppressata
• roasted red peppers

1. Add the capers, olives, garlic, pepperoncini peppers, and the 1/2 cup of olive oil to a food processor, and pulse until the ingredients are roughly chopped. Transfer the pulsed ingredients to a large mixing bowl, and add the red wine vinegar, fennel seeds, dried oregano, celery seeds, chili flakes, and shallot. Fold all the ingredients together. Keep in mind that some excess oil is a good thing-it will soak into the bread and make the sandwich delicious. Taste the olive mixture. It should taste strongly acidic, salty, and spicy. Adjust the flavor with more salt or red wine vinegar as necessary. Set the mixture aside.
2. To make the sandwiches, slice the loaf in half, then spread both sides with the olive spread. Layer, from bottom to top, with Provolone, Mortadella, ham, soppressata, and roasted red peppers.

capers, castelvetrano olives, clove garlic, pepperoncini peppers, olive oil, red wine veingar, fennel seeds, oregano, chili flakes, shallot, sandwich, italian bread, provolone, mortadella, ham, soppressata, red peppers

Taken from food52.com/recipes/67040-classic-italian-muffuletta (may not work)