Vicki's Muffaletta Sandwich

• 3 large garlic cloves, minced
• 1 cup green olives, chopped
• 1 cup black olives, chopped
• 14 cup roasted red pepper, chopped
• 1 cup olive oil
• 2 tablespoons white vinegar
• 12 lb salami, sliced
• 12 lb provolone cheese, sliced
• 12 lb havarti cheese, sliced
• 12 lb mortadella, sliced
• 1 loaf Italian bread

1. Combine the first six ingredients.
2. This can be done ahead of time.
3. Cut bread in 1/2 lengthwise; scoop out some of the insides to make room for filling.
4. Place 1/2 the olive mixture into bottom of loaf.
5. Layer the meats in cheeses alternating layers.
6. Place the remaining olive mixture inside top of loaf.
7. Carefully place the top half back on to the bottom half which has been layered with meat.
8. Wrap TIGHTLY and place in fridge.
9. Better if done the day before.
10. I place a heavy pan on top to weigh it down.
11. Remove from fridge and cut into 3-4 inch slices.
12. When taking it to go, I individually wrap portions in wax paper.

garlic, green olives, black olives, red pepper, olive oil, white vinegar, salami, provolone cheese, havarti cheese, mortadella, italian bread

Taken from www.food.com/recipe/vickis-muffaletta-sandwich-227602 (may not work)