Muffuletta Sandwich
By: Anonymous
Published: Wednesday, December 30, 2009 - 11:24pm

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

1 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. 2 Makes 1 to 4 servings, depending uponappetite. 3 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. 4 Makes about 5 cups.