Muffuletta

Ingredients & Instructions

OLIVE SPREAD

• ½ cup green olives finely chopped

• ½ cup kalamata olives finely chopped

• 2 cloves garlic finely chopped

• 2 tablespoons fresh parsley more if dried

• 2-3 tablespoons extra virgin olive oil

• 2 tablespoons capers

• 1 large stalk of celery finely chopped

• ¼ cup of red onion finely chopped

• ¼ cup giardiniera finely chopped (pickled carrots, cauliflower, celery, red peppers and onions)

• 2-3 tablespoons red wine vinegar

• Pinch of red pepper flakes

• 2 teaspoons dried oregano

• Black pepper to taste

• *Some recipes call for artichokes, red peppers, and anchovies so feel free to add if these sound good to you.

BREAD

• 1 loaf of muffuletta or ciabatta or focaccia, any sturdy bread with soft crust

FILLING

• 7-8 slices of genoa salami, capicola, mortadella, ham, provolone, mozzarella

• *You could also use soppressata, pepperoni, bologna, prosciutto, and/or coppa.

Prepare and Assemble the Sandwich:

1. Combine all ingredients of olive spread and let marinate in the fridge for at least an hour, overnight is better.

2. Cut the loaf of bread in half creating a top and bottom. If you prefer less bread, remove some of the bread from both halves being careful not to tear the bread to make the layers thinner.

3. Evenly spread the olive mixture on both sides of the bread halves being careful to avoid spooning too much liquid onto the bread to make it soggy. Or you could even just apply on top of a meat of cheese layer.

4. Layer the meats and cheeses on the bottom half.

5. Place the top half, spread side down, onto the meat/cheese layers.

6. Tightly wrap the sandwich in paper or plastic wrap. Balance a heavy item like a cast iron skillet on the wrapped sandwich, and place in the refrigerator for at least an hour. Slice the sandwich into wedges and serve.