Muffuletta
1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced Provolone cheese
In a large bowl, combine the first 12 ingredients. Cover and refrigerate at
least 8 hours.
Cut bread in half horizontally; carefully hollow out top and bottom, leaving
a 1-inch shell. Spoon half the olive mixture over bottom half of bread.
Layer with salami, ham, mortadella, Swiss and Provolone; top with remaining
olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours
or overnight. Cut into 8 wedges.
1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced Provolone cheese
In a large bowl, combine the first 12 ingredients. Cover and refrigerate at
least 8 hours.
Cut bread in half horizontally; carefully hollow out top and bottom, leaving
a 1-inch shell. Spoon half the olive mixture over bottom half of bread.
Layer with salami, ham, mortadella, Swiss and Provolone; top with remaining
olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours
or overnight. Cut into 8 wedges.
