Muffeletta

Ingredients

• Olive Salad
• 2/3 c Green olives, pitted and coarsely chopped
• 2/3 c Black olives, pitted and coarsely chopped
• 1/4 c Pimiento, chopped
• 1 can Artichoke hearts
• 3 cloves garlic, finely minced
• 2 Fillet anchovy, mashed
• 1 Tbl. Capers (or more)
• 1/3 c Finely chopped parsley
• 1 Ts Oregano
• 1/4 Ts Hot Paprika
• 1/4 Ts Black pepper
• 1/2 c Olive oil
• Mix together all ingredients and let marinate for AT LEAST 12 hours.
• The Sandwich
• 10" round Loaf Italian Bread
• 1/3 LB Genoa or Sopresa salami, very thinly sliced
• 1/3 LB Copocola, very thinly sliced
• 1/3 LB Mortadella, very thinly sliced
• 1/3 LB Provolone, thinly sliced

Directions

Slice loaf in half horizontally and slightly scoop out insides. Spread on olive salad at least 3/4-inch thick,. Top and bottom.
Layer on meats and cheese.
Replace top half of loaf. Wrap tightly with plastic wrap and place a heavy weight on top. Refrigerate over night.
Bring to room temp before slicing.

Submitted 6/13/05.
Source: Chef du Maison Catering
Submitted By: John Eichwald
eichwaldj@littonles.com
Muffeletta