The Amazing Muffuletta
For the olive salad:
1/2 cup green olives, pitted
1/2 cup kalamata olives, pitted
1/3 cup roasted red peppers
1 tablespoon capers
1 garlic clove, grated
2 tablespoons fresh parsley, finely chopped
1 tablespoon Extra Virgin olive oil
1 teaspoon red wine vinegar
For the Muffuletta:
1 round bread loaf, about 8-inches in diameter
4 ounces salami, thinly sliced
4 ounces mortadella, thinly sliced
4 ounces capicola ham, thinly sliced
6 ounces provolone cheese, thinly sliced
pickled peperoncino, for garnish
In the bowl of a kitchen mixer fitted with a blade attachment, add the olives, roasted peppers, capers and garlic. Pulse to chop so there are no large pieces. Transfer the olive salad to a small bowl. Add the olive oil and the vinegar and mix well. Set aside.
To assemble the Muffuletta, slice the bread lengthwise and scoop out a good amount of the inside if the bread to accommodate the filling.
Spread the olive salad (and their juices) generously on both half of the bread.
Layer half the salami on the bottom half of the bread, followed by half of the mortadella, half the capicola and half the provolone. Repeat the layering process with the remaining meat and cheese. Place the bread top on the sandwich and press down lightly. Allow the Muffuletta to rest for 30 minutes so the flavors can blend.
To serve, cut into slices or wedges.