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Muffuletta Sandwich

Name: Muffuletta Sandwich
Cuisine: italian
Ingredients: 1 cup sliced marinated artichoke hearts; 1/2 cup shredded carrot; 1/2 cup shredded inner stalks celery; 1/2 cup finely chopped pitted green olives; 1/2 cup finely chopped roasted red peppers; 1/2 cup seeded, finely chopped pickled Tuscan peperoncini; 1/2 cup pitted chopped kalamata olives; 1/2 cup sliced pickled cocktail onions; 1/4 cup drained tiny capers in brine; 2 tablespoons red-wine vinegar; 3 anchovy fillets, chopped; 2 teaspoons dried oregano; 1/4 teaspoon peperoncino flakes; 16-ounce container giardiniera (assorted pickled vegetables), drained and chopped; 1 cup sliced marinated artichoke hearts; 1/2 cup finely chopped pitted green olives; 1/2 cup pitted chopped kalamata olives; 1/4 cup drained tiny capers in brine; 2 tablespoons extra-virgin olive oil; 3 anchovy fillets, chopped; 2 teaspoons dried oregano; 1/4 teaspoon peperoncino flakes; 8- inch round muffuletta bread, split open; 2 ounces provolone, sliced; 2 ounces deli ham, sliced; 2 ounces capicola, sliced; 2 ounces mortadella, sliced; 2 ounces low-moisture mozzarella, sliced; 2 ounces Genoa salami, sliced

A small grocery run gets this on the table.

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Ingredients

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1 cup sliced marinated artichoke hearts
1/2 cup shredded carrot
1/2 cup shredded inner stalks celery
1/2 cup finely chopped pitted green olives
1/2 cup finely chopped roasted red peppers
1/2 cup seeded, finely chopped pickled Tuscan peperoncini
1/2 cup pitted chopped kalamata olives
1/2 cup sliced pickled cocktail onions
1/4 cup drained tiny capers in brine
2 tablespoons red-wine vinegar
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoon peperoncino flakes
16-ounce container giardiniera (assorted pickled vegetables), drained and chopped
1 cup sliced marinated artichoke hearts
1/2 cup finely chopped pitted green olives
1/2 cup pitted chopped kalamata olives
1/4 cup drained tiny capers in brine
2 tablespoons extra-virgin olive oil
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoon peperoncino flakes
8- inch round muffuletta bread, split open
2 ounces provolone, sliced
2 ounces deli ham, sliced
2 ounces capicola, sliced
2 ounces mortadella, sliced
2 ounces low-moisture mozzarella, sliced
2 ounces Genoa salami, sliced

directions

1.
To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavors develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.
2.
Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.

Recipes sourced from Epicurious.com.

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