Muffaletta

Once the olive salad is mixed together you let it marinate in the fridge for at least a few hours. Probably no more than 24 hours or it gets greazy. Also, put this stuff in a mason jar if you don’t want your fridge to smell like the entire country of Greece condensed into a mixing bowl.

So, your bread is fresh out the oven and olive salad has been stewing overnight. To prepare the bread, slice the top of the round loaf about an inch or so and remove it, like a hat. Cut a circle and hollow out the inside, leaving a sturdy wall on the sides and the bottom. This is hard for me to describe for some reason, just Google it or something. Once bread victory has been achieved, brush a thin layer of olive oil on the inside bottom of the hollow loaf. Next grab some meats and layer them. Add the cheese at the top and cover the whole shebang with a thick spread of olive salad. Everything should pretty much be bursting out the top of the loaf. Put the top of the brea