New Orleans Muffuletta

• Meat

  • 1/2 lb Deli sliced ham
  • 1/2 lb Deli sliced salami

• Produce

  • 1/4 cup Banana peppers
  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 1 3 ounce jar Cocktail onions
  • 1 cloves Garlic

• Condiments

  • 2 oz Capers
  • 1 7 ounce jar Green olives, small

• Baking & Spices

  • 1 16 ounce jar Giardiniera mix
  • 1 tbsp Italian seasoning, dried
  • 1/2 tsp Pepper

• Oils & Vinegars

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

• Bread & Baked Goods

  • 1 Italian bread loaf, round

• Dairy

  • 1/2 lb Provolone cheese
  • 1/2 lb Swiss cheese

Found on aspicyperspective.com

Ingredients

• 7 ounce jar small green olives
• 16 ounce jar giardiniera mix, roughly chopped
• 3 ounce jar cocktail onions, roughly chopped
• 2 ounces capers
• ¼ cup chopped banana peppers (or pepperoncinis)
• ½ cup diced carrots
• ½ cup diced celery
• 1-2 cloves garlic, minced
• 1/3 cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon dried Italian Seasoning
• ½ teaspoon pepper
• 1 round italian bread loaf
• ½ pound deli sliced ham
• ½ pound deli sliced salami
• ½ pound sliced provolone cheese
• ½ pound sliced swiss cheese

Directions

• For the Olive Salad: Drain the brined ingredients. Roughly chop the cocktail onions, giardiniera mix and banana peppers. Add all the ingredients to a medium bowl and mix well. Set aside while preparing the rest of the sandwich. The longer it sits, the better! Slice the loaf of bread in half to make a top and bottom of the sandwich. Hollow out some of the bread on the top half, so it won’t be too tall to fit in your mouth. Drizzle some of the olive salad juice on the bottom half of the loaf. Layer the ham, provolone, salami, and swiss on the sandwich. Top the meats and cheeses with a generous portion of olive salad and add the bread top. Or live adventurously... Fill the hollowed-out bread top with salad, place the bottom half over it, and FLIP! Cut into pieces and serve.