Muffaletta Sandwich

Ingredients

• 3 cloves garlic, crushed
• 1 cup chopped green pimento stuffed olive
• 1 cup pitted and chopped black-ripe olive or kalamata olive
• 1/2 cup roasted sweet red pepper, chopped
• 1 cup olive oil
• 3 tablespoons chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1/3 lb salami
• 1/2 lb provolone cheese
• 1/2 lb mild cheese (such as Mozzarella)
• 1/3 lb mortadella cheese
• 1/3 lb prosciutto

Directions

1. 1

   Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches).

2. 2

   Cut the loaf (or loaves) in half, and scoop out a little of the inside to make some room.

3. 3

   Make the olive salad by combining the olives and roasted pepper, garlic and vinegar.

4. 4

   Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf-- use plenty.

5. 5

   On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella.

6. 6

   Top with the other half loaf.

7. 7

   Wrap tightly with plastic wrap and set a heavy skillet on top of loaf or individual loaves.

8. 8

   Chill for 1 hour.

9. 9

   This helps compress for easier slicing and absorption of flavors.

10. 10

    Slice into wedges (or eat the individual loaves).

11. 11

    *The roasted red peppers are Italian-style, available at many Italian delis or in the ethnic aisle in the grocery store.