New Orleans Muffuletta

Ingredients

• 1 cup pitted green olives, roughly chopped
• 1/2 cup pitted kalamata olives, roughly chopped
• 1/4 cup giardiniera, chopped
• 2 tablespoons capers, drained
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 round loaf (about 10 inches) muffuletta or italian sesame bread
• 1/4 pound thinly sliced salami
• 1/4 pound thinly sliced mortadella
• 1/4 pound thinly sliced capicola
• 6 slices provolone cheese

Instructions

1. In a bowl, combine the chopped green olives, kalamata olives, giardiniera, capers, minced garlic, olive oil, red wine vinegar, and dried oregano to make the olive salad.
2. Stir the olive salad well and let it sit at room temperature for at least 20 minutes so the flavors meld.
3. Slice the round loaf in half horizontally to create a top and bottom.
4. Spoon about half of the olive salad, including plenty of its oil, evenly over the cut side of the bottom half.
5. Layer the salami, mortadella, and capicola evenly over the olive salad.
6. Top the meats with the provolone slices, then spoon the remaining olive salad over the cheese.
7. Place the top half of the bread on top and press down firmly to compress the sandwich slightly.
8. Wrap the whole sandwich tightly in plastic wrap and place a heavy skillet or a few cans on top as a weight.
9. Refrigerate for at least 2 hours, or ideally overnight, so the bread absorbs the olive salad's oil and juices.
10. Unwrap the sandwich, slice into 6 wedges, and serve at room temperature or slightly chilled.

Nutrition

Calories	580
Protein	26 g
Fat	40 g
Carbs	32 g
Fiber	3 g
Sodium	1650 mg

Estimated per serving