Muffuletta Sandwich

Photo: flickr user stu_spivack

Ingredients

1 10-inch muffuletta bread loaf

2 ounces Genoa salami, sliced thin

2 ounces Italian ham, sliced thin

2 ounces Mortadella, sliced thin

2 ounces Provolone cheese, sliced thin

1 cup Olive salad

1 jar (32-oz) broken green (unstuffed) olives

6 Cloves garlic, minced

2 jar (3.25-oz) marinated cocktail onions, drained

4 Ribs celery, halve lengthwise, sliced thin

1 jar (4-oz) chopped pimentos, drained

3 tablespoons Capers, chopped, drained

1 tablespoon Dried leaf oregano -or-

3 tablespoons Fresh oregano, chopped

1 teaspoon Fine ground pepper

3 tablespoons Red-wine vinegar

cup Olive oil

Preparation

SANDWICH-Cut bread in half lengthwise. Pile several layers of meats over botom layer. Add layers of cheese. Top with Olive Salad, drizzle with a little extra olive oil (my suggestion) and top of loaf. Press down slightly. Cut sandwich in quarters.

Makes 1 to 4 servings, depending uponappetite.

OLIVE SALAD-Drain olives, reserve 3 tb brine. In a medium bowl, combine olives, garlic, onions, celery, pimentos and capers. In a small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil in a slow, steady stream, whisking constantly. Pour dressing over salad; toss. Spoon into a jar with a tight-fitting lid. Refrigerate until served or up to 3 weeks. Serve at room temperature.

Makes about 5 cups.