Mock Muffaletta Sandwich

• 1 cup Pitted Green Olives, Chopped
• 1 cup Pitted Kalamata Olives, Chopped
• 1 Tablespoon Tiny Capers, Drained
• 13 cups Roasted Peppers, Finely Diced
• 13 cups Roasted Artichoke, Coarsely Chopeed
• 2 Tablespoons Flat-leaf Parsley, Chopped
• 2 teaspoons Garlic, Minced
• 2 Tablespoons Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 pinch Pepper
• 8 slices Sour Dough Bread
• 16 slices Ham
• 12 slices Salami
• 8 slices Provolone Cheese
• 1 cup Freshly Grated Mozzarella Cheese
• 4 Tablespoons Butter, Softened

1. For the olive salad, combine all the ingredients in a medium bowl, season with pepper.
2. Preheat a stove top griddle or a large frying pan to medium heat.
3. For the sandwich, on a slice of sour dough, divide the meat and cheese and liberally spread the olive salad.
4. Top it with the second slice of bread.
5. (Makes 4 large sandwiches.)
6. Butter the outer layer of the sour dough slices and heat the sandwich through until bread is toasty brown and cheese begin to melt.
7. Slice diagonally in half and serve immediately.
8. Note: Jars of roasted bell pepper and roasted artichoke were used.

green olives, olives, capers, peppers, parsley, garlic, olive oil, red wine vinegar, pepper, bread, ham, salami, provolone cheese, freshly grated mozzarella cheese, butter

Taken from tastykitchen.com/recipes/main-courses/mock-muffaletta-sandwich/ (may not work)