Louisiana Muffuletta Sandwich

• Meat

  • 4 oz Forest ham, black
  • 4 oz Genoa salami
  • 4 oz Mortadella

• Produce

  • 1 tsp Garlic
  • 1 tsp Oregano, dried
  • 1/3 cup Parsley

• Condiments

  • 2 tbsp Capers
  • 2/3 cup Kalamata olives
  • 2/3 cups Pimento-stuffed green olives

• Baking & Spices

  • 1/8 tsp Red pepper
  • 1/3 cup Red peppers, jarred roasted
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 3 tbsp Red wine vinegar

• Bread & Baked Goods

  • 1 Muffuletta bread

• Dairy

  • 6 oz Provolone cheese

Found on thespicekitrecipes.com

Description

Ingredients

• Muffuletta Bread
• 4 oz. Genoa salami
• 4 oz. Black Forest ham
• 4 oz. mortadella
• 6 oz. Provolone cheese
• ⅔ cups pimento stuffed green olives (Manzanillo olives), chopped
• ⅔ cup kalamata olives, chopped
• 2 Tbsps. capers, chopped
• ⅓ cup jarred roasted red peppers, chopped
• ⅓ cup parsley, chopped
• ⅓ cup olive oil
• 3 Tbsps. red wine vinegar
• 1 tsp. (2 cloves) garlic, minced
• 1 tsp. dried oregano
• ⅛ tsp. crushed red pepper
• salt and black pepper to taste

Directions

• Make olive salad by mixing all the ingredients together. Set aside. You can make this a day or two in advance as well so the flavors can meld together.
• Slice the muffuletta bread in half lengthwise and scoop a little of the center of the top and bottom pieces out a little so it can hold the ingredients better.
• Brush the bread pieces with the dressing from the olive salad.
• On the bottom half of the bread, layer with the salami, then ham, then mortadella, then provolone, then with as much of the olive salad as possible.
• Place the top piece of bread on the sandwich in cut in 4 equal quarters.