Muffaletta

A Muffaletta is a New Orleans tradition that Jon really enjoys to eat! I went over to one of my high school volleyball players house and learned how to make them!

Need:

3 large garlic cloves, crushed

1 cup chopped green olives stuffed with pimientos

1 cup pitted and chopped “black-ripe” olives or Calamatas

1/2 cup roasted sweet red peppers, chopped

1 cup olive oil

3 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
1/3 pound salami

1/2 pound provolone cheese

1/2 pound mild cheese

1/3 pound mortadella

1/3 pound prosciutto

Cook’s note: The roasted red peppers are Italian-style, available at many Italian delis.

Also, you can buy already made olive salad.

Directions:
Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted perrer, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf — use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves). Serve cold or if you like it warm, wrap in foil and put in 350 oven until cheese melts.