Got Muffuletta?
Ingredients:
- 1 cup Delizia Garlic Stuffed Gordal Olives, coarsely chopped
- 1/2 cup black Mission olives, coarsely chopped
- 1/3 cup Delizia Fire Roasted Red Peppers, drained and coarsely chopped
- 1/4 cup roughly chopped pickled cauliflower florets
- 2 tablespoons drained capers
- 1 tablespoon chopped celery
- 1 tablespoon chopped carrot
- 1/2 cup Green Piri-Piri Chili stuffed Gordal olvies, coarsely chopped
- 1/4 cup marinated cocktail onions
- 1/2 teaspoon celery seed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon ground black pepper
- 1/4 cup oregano white balsamic vinegar
- 1/2 cup basil-infused olive oil
- 2 (1 pound) loaves of crusty Italian bread
- 8 ounces thinly sliced Genoa salami
- 8 ounces of thinly sliced cooked ham
- 8 ounces sliced Mortadella
- 8 ounces sliced mozzarella cheese
- 8 ounces sliced provolone cheese
Instructions:
To make the olive condiment: In a medium bowl, combine the two types of gordal olives, black mission olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, oregano balsamic vinegar, and basil olive oil. Mix together and transfer the mixture into a glass jar (or another nonreactive container). If needed, pour in more oil to cover. Cover the jar or container and refrigerate for at least overnight.
To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts of olive salad, including oil. Layer the bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone. Replace the ‘top half’ on each loaf and cut the sandwich into quarters. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Serves 8-10
