Mike and Jack Serios Muffuletta

• 3/4 cup broken green olives stuffed with pimentos, drained
• 1/4 cup pitted Kalamata olives
• 1/4 cup giardiniera (jarred Italian pickled vegetables), drained
• 4 pepperoncini, halved
• 2 tablespoons pickled pearl onions (not sweet)
• 2 tablespoons diced carrot
• 2 tablespoons chopped celery
• 2 tablespoons brined capers, drained
• 1/2 clove garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons finely chopped fresh oregano leaves
• 1 1/2 teaspoons finely chopped fresh flat-leaf parsley leaves
• 1 1/2 teaspoons finely chopped fresh basil leaves
• Freshly ground black pepper
• 1 (9- to 10-inch) round loaf seeded Italian bread
• 4 ounces sliced boiled ham
• 4 ounces sliced Swiss cheese
• 4 ounces sliced mortadella
• 4 ounces sliced provolone cheese
• 4 ounces sliced Genoa salami

1. To make the olive salad, toss the olives, giardiniera, pepperoncini, pickled onions, carrot, celery, capers, and garlic with the olive oil in a bowl.
2. Add the oregano, parsley, basil, and black pepper to taste, and toss again to combine.
3. Cover and refrigerate for at least 4 hours and up to 2 days.
4. Cut the bread in half crosswise.
5. Spread the top half with 1 cup of the olive salad.
6. Layer the meats and cheeses on the bottom half.
7. Put on the top with its salad.
8. Serve cold.
9. Buon appetito and laissez les bons temps rouler!

pimentos, olives, giardiniera, pepperoncini, pearl onions, carrot, celery, capers, clove garlic, extra virgin olive oil, oregano, parsley, fresh basil, freshly ground black pepper, bread, ham, swiss cheese, mortadella, provolone cheese, salami

Taken from www.epicurious.com/recipes/food/views/mike-and-jack-serio-s-muffuletta-375883 (may not work)