The Muffuletta

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 (10 -12 inch) round muffuletta bread
• 1/4 lb thinly sliced mozzarella cheese
• 1/4 lb thinly sliced provolone cheese
• 1/2 lb thinly sliced genoa salami or 1/2 lb hard salami
• 1/2 lb thinly sliced mortadella
• 1/2 lb thinly sliced capicola
• 1/2 lb thinly sliced baked ham
• olive oil
• 1 (10 ounce) jar pimento stuffed olives, drained and chopped
• 3 garlic cloves, minced
• 2 tablespoons drained marinated cocktail onions
• 2 large celery ribs, halved lenthwise and thinly sliced
• 1 tablespoon drained capers
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon ground black pepper
• 1 1/2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 2 medium onions, thinly sliced
• 1 teaspoon dried oregano
• 1/4 cup extra virgin olive oil
• 1/2 cup apple cider vinegar

Recipe

• 1 to make the olive salad: combine all the ingredients in a mixing bowl; stir well to combine; cover and refrigerate for at least 4 hours to allow flavors to blend.
• 2 bring to room temperature before using.
• 3 to make the oregano onions: separate onion rings and place in a mixing bowl, add in remaining ingredients and mix well.
• 4 cover and let stand at room temperature for 1-2 hours.
• 5 to make the sandwich: all ingredients should be brought to room temperature before assembling the sandwich.
• 6 preheat oven to 350°.
• 7 slice the loaf of muffaletta bread in half horizontally; place bread on a baking sheet and heat in the oven for 5 minutes or until lightly toasted.
• 8 remove bread from oven; evenly distribute slices of mozzarella cheese on the top half and evenly distribute slices of provolone cheese on the bottom half.
• 9 return the bread to the oven and bake 5-7 minutes or until the cheese is softened but not melted; remove from oven.
• 10 on the bottom half, layer the meats, beginning with the genoa, then the mortadella, the capicolla, and finally the ham.
• 11 press down lightly on the meats to creat a level surface and spoon on the olive salad.
• 12 add oregano onions and drizzle with olive oil, if desired.
• 13 cover with top half of bread; slice into quarters and serve immediately.