Muffuletta Sandwich

• 1 bread 10-inch muffuletta, loaf
• 2 ounces genoa salami sliced thin
• 2 ounces ham Italian, sliced thin
• 2 ounces mortadella sliced thin
• 2 ounces provolone cheese sliced thin
• 1 cup salad Olive
• 32 ounces olives broken green, unstuffed
• 6 cloves garlic minced
• 3 1/4 ounces cocktail onions marinated, drained
• 4 celery Ribs, halve lengthwise, sliced thin
• 4 ounces pimentos chopped, drained
• 3 tablespoons capers chopped, drained
• 1 tablespoon oregano Dried leaf
• 3 tablespoons fresh oregano chopped
• 1 teaspoon ground pepper Fine
• 3 tablespoons red wine vinegar
• 1 cup olive oil

1. SANDWICH-Cut bread in half lengthwise. Pile several layers of meats over botom layer. Add layers of cheese. Top with Olive Salad, drizzle with a little extra olive oil (my suggestion) and top of loaf. Press down slightly. Cut sandwich in quarters.
2. OLIVE SALAD-Drain olives, reserve 3 tb brine. In a medium bowl, combine olives, garlic, onions, celery, pimentos and capers. In a small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil in a slow, steady stream, whisking constantly. Pour dressing over salad; toss. Spoon into a jar with a tight-fitting lid. Refrigerate until served or up to 3 weeks. Serve at room temperature.

bread, thin, ham italian, mortadella, provolone cheese, salad olive, garlic, onions, celery, pimentos, capers, oregano, oregano, ground pepper, red wine vinegar, olive oil

Taken from www.yummly.com/recipe/Muffuletta-Sandwich-1663936 (may not work)