Muffaletta
Ingredients
16-ounce jar giardiniera
2 tablespoons capers
½ cup kalamata olives
½ cup pimento olives (green olives stuffed with red pimento)
¼ cup olive oil
2 tablespoon red wine vinegar
1 large loaf Italian ciabatta bread
½ pound soppressata, sliced thin
½ pound genoa salami, sliced thin
½ pound mortadella, sliced thin
¾ pound provolone cheese, sliced thin
Steps
To a food processor, add the contents of a 16-ounce drained jar of giardiniera, 2 tablespoons of capers, ½ cup kalamata olives, and ½ cup pimento olives
Place the lid on the food processor and pulse the olive salad ingredients together until lightly chopped and combined
Transfer the chopped olive salad to a jar
Pour in ¼ cup olive oil and 2 tablespoons red wine vinegar
Stir with the salad to combine
Carefully cut a large loaf of Italian ciabatta bread in half
Spoon and spread half of the prepared olive salad all over the bottom half of the bread
Next layer on some soppressata covering an even layer across the entire surface of the bread
Then make a layer of salami, mortadella, and provolone cheese each in even layers
Repeat the same layers a second time with the soppressata, salami, mortadella and provolone cheese
Finish by spooning and spreading the rest of the olive salad all over the top of the cheese
Place the other half of the bread on top and press down to finish assembling your muffaletta sandwich