Mock Muffaletta Sandwich

Name: Mock Muffaletta Sandwich
Ingredients: 1 cup Pitted Green Olives, Chopped; 1 cup Pitted Kalamata Olives, Chopped; 1 Tablespoon Tiny Capers, Drained; 13 cups Roasted Peppers, Finely Diced; 13 cups Roasted Artichoke, Coarsely Chopeed; 2 Tablespoons Flat-leaf Parsley, Chopped; 2 teaspoons Garlic, Minced; 2 Tablespoons Olive Oil; 2 Tablespoons Red Wine Vinegar; 1 pinch Pepper; 8 slices Sour Dough Bread; 16 slices Ham; 12 slices Salami; 8 slices Provolone Cheese; 1 cup Freshly Grated Mozzarella Cheese; 4 Tablespoons Butter, Softened

16 ingredients

8 steps

Ingredients

1 cup Pitted Green Olives, Chopped
1 cup Pitted Kalamata Olives, Chopped
1 Tablespoon Tiny Capers, Drained
13 cups Roasted Peppers, Finely Diced
13 cups Roasted Artichoke, Coarsely Chopeed
2 Tablespoons Flat-leaf Parsley, Chopped
2 teaspoons Garlic, Minced
2 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
1 pinch Pepper
8 slices Sour Dough Bread
16 slices Ham
12 slices Salami
8 slices Provolone Cheese
1 cup Freshly Grated Mozzarella Cheese
4 Tablespoons Butter, Softened

Directions

1

For the olive salad, combine all the ingredients in a medium bowl, season with pepper.
2

Preheat a stove top griddle or a large frying pan to medium heat.
3

For the sandwich, on a slice of sour dough, divide the meat and cheese and liberally spread the olive salad.
4

Top it with the second slice of bread.
5

(Makes 4 large sandwiches.)
6

Butter the outer layer of the sour dough slices and heat the sandwich through until bread is toasty brown and cheese begin to melt.
7

Slice diagonally in half and serve immediately.
8

Note: Jars of roasted bell pepper and roasted artichoke were used.