Authentic Muffuletta Sandwich

Ingredients:

For the Olive Salad:

• 1 cup green olives, chopped

• ½ cup Kalamata olives, chopped

• ¼ cup roasted red peppers, chopped

• ¼ cup pickled cauliflower or giardiniera, chopped

• 2 tablespoons capers, drained

• 2 cloves garlic, minced

• ⅓ cup olive oil

• ½ teaspoon dried oregano

• ¼ teaspoon black pepper

For the Sandwich:

• 1 large round Italian loaf or muffuletta bread (about 10 inches wide)

• ¼ lb genoa salami

• ¼ lb capicola or ham

• ¼ lb mortadella

• ¼ lb provolone cheese

• ¼ lb mozzarella cheese

Instructions:

1. Make the olive salad:
   In a bowl, combine green olives, Kalamata olives, red peppers, giardiniera, capers, garlic, olive oil, vinegar, oregano, and black pepper.
   Mix well and refrigerate for at least 2 hours (or overnight) to develop flavor.

2. Prepare the bread:
   Slice the loaf in half horizontally.
   Scoop out a bit of the soft interior to make room for the filling.

3. Assemble:
   Spread half of the olive salad (with its juices) over the bottom half of the bread.
   Layer salami, capicola, mortadella, provolone, and mozzarella.
   Top with the remaining olive salad, then place the top half of bread on.

4. Press and rest:
   Wrap the sandwich tightly in plastic wrap or foil.
   Let sit for at least 30 minutes (or refrigerate for a few hours). This allows the flavors to soak into the bread.

5. Serve:
   Slice into wedges and serve cold or slightly warmed (wrapped in foil and heated in a 350°F oven for 10–15 minutes).