Giant Muffaletta Italian Sandwich

 

Giant Muffaletta Italian Sandwich 

Ingredients:

For the Olive Salad:

1 cup pimento-stuffed green olives, crushed

1/2 cup kalamata olives, crushed

2 cloves garlic, minced

1/4 cup pickled cauliflower florets, chopped

2 tablespoons capers, drained

1 tablespoon celery, chopped

1 tablespoon carrot, chopped

1/2 cup pepperoncini, drained and chopped

1/4 cup cocktail onions, chopped

1/2 teaspoon celery seed

1 teaspoon dried oregano

1 teaspoon dried basil

3/4 teaspoon ground black pepper

1/4 cup red wine vinegar

1/2 cup olive oil

1/4 cup canola oil

For the Sandwich:

1 round loaf of Italian bread with sesame seeds

1/4 pound mortadella

1/4 pound ham

1/4 pound hard Genoa salami

1/4 pound mozzarella cheese

1/4 pound provolone cheese

Instructions:

1. Prepare the Olive Salad:

In a medium bowl, combine all olive salad ingredients: green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, red wine vinegar, olive oil, and canola oil.

Mix thoroughly and transfer the mixture into a glass jar or non-reactive container. Ensure the salad is submerged in the oil; add more if necessary.

Cover and refrigerate overnight to allow the flavors to meld.

2. Assemble the Sandwich:

Slice the bread loaf horizontally and slightly hollow out the interior to accommodate the fillings.

Spread a generous amount of the prepared olive salad on both the bottom and top halves of the bread.

Layer the bottom half with mortadella, ham, salami, mozzarella, and provolone.

Place the top half of the bread over the layered fillings.

3. Serve:

For the traditional experience, wrap the assembled sandwich tightly in plastic wrap and let it sit for an hour, allowing the flavors to meld.

Alternatively, the sandwich can be heated until the cheese melts and the bread is slightly toasted.

Cut into quarters or eighths, depending on the desired serving size, and enjoy.