Muffuletta

Name: Muffuletta
Ingredients: 14 cup red wine vinegar; 2 garlic cloves, peeled and minced; 1 teaspoon dried oregano; 13 cup olive oil; 10 large green olives, pitted and chopped; 13 cup kalamata olive, pitted and chopped; 14 cup roasted red pepper, chopped; salt; fresh ground black pepper, to tasted; 1 lb loaf bread, round (about 7 inches in diameter and 3 inches high); 4 ounces ham, thinly sliced; 4 ounces mortadella, thinly sliced; 4 ounces salami, thinly sliced; 4 ounces provolone cheese, thinly sliced; 12 red onion, thinly sliced; 1 12 ounces arugula leaves

16 ingredients

16 steps

Ingredients

14 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
13 cup olive oil
10 large green olives, pitted and chopped
13 cup kalamata olive, pitted and chopped
14 cup roasted red pepper, chopped
salt
fresh ground black pepper, to tasted
1 lb loaf bread, round (about 7 inches in diameter and 3 inches high)
4 ounces ham, thinly sliced
4 ounces mortadella, thinly sliced
4 ounces salami, thinly sliced
4 ounces provolone cheese, thinly sliced
12 red onion, thinly sliced
1 12 ounces arugula leaves

Directions

1

Whisk the first three ingredients (vinegar through oregano) in a bowl to blend.
2

Gradually whisk in the oil.
3

Stir in the olives and roasted peppers.
4

Season the vinaigrette with salt and pepper to tasted.
5

Set aside.
6

Cut off the top 1-inch of the bread loaf.
7

Set the top aside.
8

Tear out the inside of the bread, making a hollow shell with walls about 1/2 inch thick.
9

You can also hollow out the top a bit.
10

Reserve removed bread for another use or discard.
11

Spread some of the olive mixture over the bottom and sides of the inside of the bread shell and also over the cut side of the top piece of bread.
12

Layer the meats and cheese in the bread bottom.
13

Top with the onions and then the arugula.
14

Spread the remaining olive mixture on top of the sandwich and carefully cover with the bread top.
15

May be served immediately, but I think it benefits from being tightly wrapped in plastic wrap and chilled for several hours, up to 24 hours.
16

To serve, cut into 8 wedges.