Muffuletta

• 1 cup rough-chopped green olives
• 2 teaspoons chopped garlic
• 14 cup finely diced celery
• 14 cup finely diced carrot
• 2 tablespoons dried oregano
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 12 cup extra virgin olive oil
• 1 teaspoon cracked black pepper
• 1 large loaf of fresh Italian bread (circular loaf preferred)
• 13 lb thinly sliced genoa salami
• 13 lb thinly sliced ham
• 13 lb mortadella
• 13 lb thinly sliced provolone cheese

1. Thoroughly mix all the olive salad ingredients together.
2. This will yield about 1-1/2 cups, enough for 2-3 large loaf sandwiches.
3. To make the sandwich, slice the loaf of bread horizontally and scoop out about half of the soft dough from the top and bottom.
4. Brush the bottom of the loaf with olive oil or juice from the olive salad marinade.
5. Layer on the cold cuts.
6. Top the cold cuts with as much olive salad as will fit without spilling out.
7. Replace top of loaf.
8. Cut into quarters.
9. Serve with root beer.
10. This will serve 2-4 depending on appetite.

roughchopped, garlic, celery, carrot, oregano, red wine vinegar, lemon juice, extra virgin olive oil, cracked black pepper, italian bread, genoa salami, ham, mortadella, provolone cheese

Taken from www.food.com/recipe/muffuletta-390038 (may not work)