Ingredients:
For the Olive Salad:
1 cup green olives, pitted and chopped
1 cup black olives, pitted and chopped
1/2 cup roasted red peppers, chopped
1/4 cup pickled giardiniera, chopped
2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons red wine vinegar (omit if desired)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
For the Sandwich:
1 large round loaf of Italian or French bread (9-10 inch loaf)
1/4 lb sliced Genoa salami
1/4 lb sliced mortadella
1/4 lb sliced chicken ham
1/4 lb sliced provolone cheese
1/4 lb sliced mozzarella cheese
Directions:
Make the Olive Salad:
In a medium bowl, combine the chopped green olives, black olives, roasted red peppers, pickled giardiniera, and minced garlic.
Stir in the olive oil, oregano, and basil. Season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour (or overnight) to allow the flavors to meld.
Prepare the Bread:
Slice the loaf of bread horizontally in half.
If the bread is very thick, scoop out some of the interior to make room for the fillings.
Assemble the Sandwich:
Spread half of the olive salad generously on the bottom half of the bread.
Layer the Genoa salami, mortadella, chicken ham, provolone cheese, and mozzarella cheese on top of the olive salad.
Spread the remaining olive salad on the top half of the bread.
Press the Sandwich:
Place the top half of the bread on the sandwich.
Wrap the entire sandwich tightly in plastic wrap or aluminum foil.
Press the sandwich by placing a heavy skillet or a few cans on top and let it sit for at least 30 minutes to 1 hour to allow the flavors to meld.
Serve:
Unwrap the sandwich and slice it into wedges.
Enjoy at room temperature for the best flavor.
Prep Time: 20 minutes | Chill Time: 1 hour | Servings: 4-6
This Giant Muffaletta Italian Sandwich is perfect for gatherings or a hearty meal. Enjoy!
