Muffaletta Sandwich

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By Lauren DeBellis
Staff Writer

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A huge sandwich whose main purpose was probably to fill the stomachs of football fans.

Recipe from Epicurious.com.

Ingredients

Ingredients For Olive Salad:
1 Cup Each Pitted Green and Black Olives, Coarsely Chopped
1 Tbsp Tiny Capers
1/3 Cup Diced (1/4 inch) Roasted Bell Pepper
1/4 Cup Diced (1/4 inch) Celery, with leaves
2 Tbsp Chopped, flat-leaf Parsley
2 Teaspoon Finely Minced Garlic
2 Tbsp Olive Oil
Salt and Pepper To Taste
For Sandwich
1 Round Peasant Bread (about 7 inches in diameter, 5 inches high) halved crosswise, insides pulled out
4 Oz Each Thinly Sliced Genoa Salami and Mortadella (found in the Deli section)
4 Oz Thinly Sliced Provolone Cheese

Steps

Prepare the Olive Salad ahead of time: Combine all the ingredients and set aside in the refrigerator for 4 hours or longer.
Assemble the sandwich: Spread half of the Olive Salad on the bottom half of the bread. Layer with salami, provolone and mortadella, then top with the remaining Olive Salad. Cover with the top of the bread, press down and let stand for 10 to 15 minutes. Wrap the sandwich in plastic wrap and let stand for 1 hour.
Unwrap, cut into 6 wedges using a serrated knife, then wrap them for the road. Be sure to hollow out the bread so the salad can fit inside.
TIP: Wrap the sandwiches in wax paper and cut in half ahead of time so they're ready to go!