A Delicious Muffuletta Sandwich for the Big Game

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Ingredients

  • 1 cup pimento stuffed green olives, crushed*
  • 1/2 cup Kalamata olives, crushed*
  • 2 cloves garlic, minced
  • 1/4 cup roughly chopped pickled cauliflower florets
  • 2 tablespoons drained capers
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped carrot
  • 1/2 cup sliced pepperoncini, roughly chopped
  • 1/4 marinated cocktail onions, chopped
  • 1/2 teaspoon celery seed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon black pepper
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil - be sure to use a good grade of olive oil, it makes a world of difference
  • 2 (1 pound) loaves of round Italian bread
  • 8 ounces thinly sliced Genoa salami
  • 8 ounces thinly sliced cooked ham
  • 8 ounces thinly sliced capicola
  • 8 ounces sliced mozzarella
  • 8 ounces sliced provolone

Directions

  1. Combine the olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, onions, celery seed, oregano, basil, black pepper, vinegar and olive oil in a medium bowl. Mix well and transfer to a glass jar or other nonreactive container. Cover and refrigerate overnight.
  2. Cut the loaves of bread in half horizontally.
  3. Hollow out some of the excess bread from each half to make room for the filling.
  4. Spread each piece of bread with the olive salad.
  5. Layer the bottom half of each loaf with half of the salami, ham, capicola, mozzarella and Provolone.
  6. Replace with the top half of each loaf, and cut into slices.
  7. You can serve it immediately or wrap tightly and refrigerate for a few hours to allow the flavors to mingle and the olive salad to soak into the bread.

https://www.cutco.com/learn/delicious-muffuletta-sandwich-big-game