Muffoletta Sandwich

Ingredients

• 1 loaf muffuletta bread or sesame topped Italian bread (round 10 inch loaf)
• 1/4 lb mortadella, thin sliced
• 1/4 lb cappicola ham, thin sliced
• 1/4 lb hard genoa salami, thin sliced
• 1/4 lb provolone cheese, thin sliced
• 1/4 lb swiss cheese or emmenthaler cheese, thin sliced

olive salad (use 1 cup for sandwich)

• 1 1/2 cups green olives, Pitted
• 1/2 cup kalamata olive or black olives, pitted
• 1 cup pickled vegetables
• 1 tablespoon capers
• fresh garlic clove, thinly sliced
• 1/8 cup celery, thinly sliced
• 1 tablespoon Italian parsley, finely chopped
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper flakes
• 3 tablespoons red wine vinegar
• 1/4 cup roasted red pepper
• 1 tablespoon green onion, thinly sliced
• 1 1/2 cups extra virgin olive oil
• kosher salt, to taste, salt may not be necessary (optional)
• fresh ground pepper, to taste

Directions

1. 1

   To Make the SANDWICH.

2. 2

   Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.

3. 3

   Spread each half with equal parts of olive salad/oil.

4. 4

   Place meats and cheeses evenly on bottom half and cover with top half of bread.

5. 5

   Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.

6. 6

   To Make the OLIVE SALAD.

7. 7

   To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.

8. 8

   Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.

9. 9

   Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.