Muffaletta
By: Donna Capozzi Speaks
Published: Thursday, March 3, 2011 - 7:20pm

Ingredients




Olive Salad:
2/3 cup green olives, coarsely chopped
2/3 cup black olive, coarsely chopped
1/4 cup chopped pimientos
3 cloves garlic, finely minced
1 tablespoon capers
1 metric ton of chopped parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup olive oil
Mix all those ingredients together and cover. Marinate in fridge
Muff:
1 lg round loaf bread (Italian or whatever)
 pound thin sliced salami
 pound thin sliced ham
 pound thin sliced provolone cheese
olive salad

Preparation

1 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. 2 Ah, the bread.  This is my favorite because I really enjoy baking.  It really tickles the chemist in me and is a good substitute when the labs are closed (or class gets skipped).  Basically, you can buy any big ole round loaf you want, but if you really wanna make an impression on the babes/dudes then make your own bread.  Personally, I prefer a nice olive sourdough.  Get the bread however you want. 3 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 4 Hope you enjoy preparing and serving this as much as I do.  It has been a pleasure guest-writing here and maybe I can do it again soon.  Maybe a report on the fabulous dishes of Afghanistan next.  Probably not.

About


This recipe is from my son's guest post on the blog today! It's almost Mardi Gras and he makes a mean muffaletta on his own sourdough boule. He also jumps out of planes, fights forest fires and is going to clean up Afghanistan in 2 short months.♥