Muffuletta

• olive oil
• red wine vinegar
• 6 garlic cloves
• 1 small onion, chopped
• 3 pinches dry oregano or 3 large italian seasoning
• 12 cup chopped pimento stuffed olive
• 12 cup chopped black olives
• 1 (6 ounce) jarmarinated chopped artichoke hearts
• 18 teaspoon red pepper flakes
• capers
• pepperoncini pepper
• thin sliced red onion
• roasted red pepper
• thin sliced tomatoes
• 14 lb provolone cheese
• 14 lb baked smoked ham
• 14 lb salami, slices
• 14 lb mortadella
• 6 pieces crusty bread

1. Saute garlic, onion, oregano, black & green olives, artichoke hearts and pepper flakes in olive oil.
2. Slice tops off bread, pull out soft part of bread, sprinkle with vinegar and oil.
3. Put olive mixture in bottom of bread.
4. Sprinkle with capers and layer with pepperonicnis, onion, tomato, ham, mortadella, salami and cheese.
5. Put top back on bread.
6. Pour oil in bottom of frying pan, set stuffed bread in pan, add weight to flatten bread.
7. I use a plate and a teapot filled with water.
8. Fry 5 min or until crust is golden, turn over and fry another 5 minute Serves 6.

olive oil, red wine vinegar, garlic, onion, oregano, pimento stuffed olive, black olives, red pepper, capers, pepperoncini pepper, red onion, red pepper, tomatoes, provolone cheese, ham, salami, mortadella, crusty bread

Taken from www.food.com/recipe/muffuletta-289977 (may not work)