Muffuletta

Name: Muffuletta
Ingredients: 1 (10 inch) round Italian bread; 12 lb sliced hard salami; 12 lb sliced cooked ham; 6 slices swiss cheese; 6 slices thin provolone cheese; 1 (1 quart) jar pickled vegetables; 1 red onion, quartered; 1 (16 ounce) jarpitted green olives, drained; 1 (6 ounce) canmedium pitted ripe olives, drained; 14 cup sliced pepperoncini pepper; 2 tablespoons capers; 1 tablespoon minced garlic; 12 cup olive oil; 1 12 teaspoons dried parsley flakes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 12 teaspoon ground black pepper; 1 (7 1/4 ounce) jar roasted red peppers, drained and coarsely chopped

18 ingredients

13 steps

Ingredients

1 (10 inch) round Italian bread
12 lb sliced hard salami
12 lb sliced cooked ham
6 slices swiss cheese
6 slices thin provolone cheese
1 (1 quart) jar pickled vegetables
1 red onion, quartered
1 (16 ounce) jarpitted green olives, drained
1 (6 ounce) canmedium pitted ripe olives, drained
14 cup sliced pepperoncini pepper
2 tablespoons capers
1 tablespoon minced garlic
12 cup olive oil
1 12 teaspoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
12 teaspoon ground black pepper
1 (7 1/4 ounce) jar roasted red peppers, drained and coarsely chopped

Directions

1

Cut bread loaf in half, horizontally.
2

Scoop out soft bread from both halves, leaving a 1 inch thick shell.
3

Reserve soft bread centers for another use, if desired.
4

Spoon 1 cup Olive Salad evenly into bottom bread shell, top with salami, ham, cheeses, and remaining 1 cup Olive Salad.
5

Cover with bread top, and cut across into wedges or quarters.
6

Drain pickled veggies; reserving 1/4 cup liquid.
7

Pulse pickled veggies 4 times in a food processor or until coarsely chopped, pour into a large bowl.
8

Pulse onion 4 times in food processor or until coarsely chopped, add to pickled veggies.
9

Pulse olives and salad peppers in same manner as onion and pickled veggies; add to veggie mixture.
10

Stir in capers, next 6 ingredients, reserved 1/4 cup pickled veggie juice, and chopped red pickled peppers.
11

Cover and chill 8 hours.
12

Can be chilled up to 2 weeks.
13

6 cups.