New Orleans - Muffuletta Sandwich

• 1 1/2 c. sliced mushrooms
• 1/2 c. each: chopped pimiento stuffed olives, black olives and pickled mixed vegetables
• 1/4 c. minced fresh parsley
• 1 clove garlic, minced
• 1/3 c. olive oil
• 2 Tbsp. minced fresh oregano or 1 tsp. dried oregano
• 1/4 tsp. freshly ground pepper
• 1 loaf Italian bread (12-inches long)
• 4 oz. each: sliced Genoa salami, Provolone cheese and baked ham

1. Combine mushrooms, olives, pickled vegetables, parsley, garlic, oil, lemon juice, oregano and pepper in a mixing bowl. Refrigerate 4 hours or overnight.
2. Split bread in half lengthwise and scoop out soft bread from center, leaving an 1-inch shell. Layer bottom of bread with salami, cheese and ham.
3. Top with olive mixture; cut into quarters to serve.

mushrooms, pimiento stuffed olives, fresh parsley, clove garlic, olive oil, fresh oregano, freshly ground pepper, italian bread, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793889 (may not work)