1 cup olive salad
1 round loaf Italian bread (10 inches in diameter and about 2 inches thick)
4 ounces mortadella, thinly sliced
4 ounces coppacolla, thinly sliced (dried Italian salami)
4 ounces Genoa salami, thinly sliced
4 ounces provolone cheese, thinly sliced
Kosher salt and freshly ground black pepper to taste
Prepare olive salad.
Slice loaf of bread in half horizontally. Spread olive salad over both cut sides. Layer meats and cheese over olive salad. Season lightly with salt and pepper. Carefully put loaf together, cut into quarters and serve.
Makes 2 to 4 servings.
Olive Salad
¼ cup thinly sliced pepperoncini
½ tablespoon pepperoncini juice
1 cup pitted brine-cured Sicilian green olives, rinsed in warm water, drained and quartered
¼ cup finely cut julienne red bell pepper
¼ cup small diced red onion
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove finely chopped garlic
Kosher salt and freshly ground black pepper to taste
In a bowl, mix all ingredients and bring to room temperature.
Use 1 cup to make muffuletta; refrigerate any remaining olive salad to use when making more sandwiches.
Note: Purchase whole pepperoncini. Remove tops and seeds, and then slice to measure.