The Muffuletta

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 cups pimento-stuffed green olives, drained
• 3/4 cup black olives, drained and lightly chopped
• 1 cup italian pickled vegetables (gardiniera)
• 2 tablespoons capers
• 1/4 cup celery, chopped small
• 1/4 cup baby carrots, chopped small
• 2 large fresh garlic cloves, minced
• 2 teaspoons crushed red pepper flakes
• 1 (12 ounce) jar cocktail onions, drained
• 1 tablespoon fresh oregano, finely chopped
• 1 tablespoon fresh flat-leaf italian parsley, finely chopped
• 1 (12 ounce) jar pepperoncini peppers, drained and roughly chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh black pepper
• 1 1/2 cups extra virgin olive oil (use the good stuff)
• 4 loaves italian bread (with toasted sesame seeds on top) or 4 loaves muffuletta bread
• 1 lb ham, thinly sliced
• 1 lb mortadella, thinly sliced
• 1 lb hard genoa salami, thinly sliced
• 1 lb swiss cheese, thinly sliced
• 1 lb provolone cheese, thinly sliced

Recipe

• 1 combined green olives, black olives, gardiniera salad, capers, celery, carrots, garlic, red pepper flakes, cocktail onions, oregano, parsley and pepperoncini, salt, pepper and extra virgin olive oil.
• 2 store in gallon jug for 2-3 days in fridge.
• 3 cut your italian bread length wise in half.
• 4 layer 1/4 lb ham, mortadella, salami, swiss cheese and provolone cheese on the bottom half of bread.
• 5 stir the olive salad, and scoop a cup to place over top half of bread.
• 6 quickly pair the bottom layer with the top layer and cut into 1/4 's.
• 7 serve 2 1/4s per person.
• 8 servings #s are for number of sandwiches that can be made, not the amount of olive salad servings. you will probably have some olive salad left over.
• 9 enjoy!