Muffaletta Sandwich (1 loaf serves 6)

The muffaletta sandwich has its origins dating from the early 1900’s when the Italians immigrated to New Orleans. Today it is still made there using the original recipe that begins with an olive salad. The sandwich can be made a day ahead and refrigerated allowing the flavors to marry.

Ingredients:
1 loaf round crusty Italian bread
1 cup olive salad
½ cup shredded lettuce
½ lb provolone cheese
½ lb Italian salami
½ lb sliced ham
½ lb prosciutto (optional)

Olive Salad Ingredients:
1 16 oz jar Italian marinated vegetables
1 tomato
½ lb mixed pitted olives
1 roasted red pepper

Directions:
Chop Olive Salad ingredients and mix together in a bowl. Cut bread horizontally and layer with shredded lettuce, olive salad, layer of cheese, and layers of lunch meats. Take the top half of the bread and remove some of the bread out of the center, creating a small hollow as this will cause the sandwich to “fit” together a bit more easily. Position the top half of the bread on the sandwich and wrap tightly with plastic wrap and place in the refrigerator overnight. When ready to serve, remove the plastic wrap and cut in half and then into thirds.

Note:
Left over Olive Salad can be refrigerated or combined in the Southwestern Pasta Salad.