Muffuletta

Name: Muffuletta
Ingredients: 1 cup pitted kalamata olives; 1 cup pitted green olives; 1/2 cup fresh basil leaves; 1 tablespoon finely chopped garlic; 1/4 cup olive oil; 1 (1 pound) loaf Italian bread; 1/2 pound thinly sliced Genoa salami; 1/2 pound thinly sliced provolone cheese; 3 tomatoes, sliced; 1 large red onion, thinly sliced

10 ingredients

3 steps

Ingredients

1 cup pitted kalamata olives
1 cup pitted green olives
1/2 cup fresh basil leaves
1 tablespoon finely chopped garlic
1/4 cup olive oil
1 (1 pound) loaf Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced

Directions

1

Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
2

Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
3

Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.