Ingredients for Muffuletta Sandwich

• 150g sliced marinated artichoke hearts

• 80g shredded carrot

• 50g shredded inner stalks celery

• 50g finely chopped pitted green olives

• 80g finely chopped roasted red peppers

• 80g seeded, finely chopped pickled Tuscan peperoncini

• 80g pitted chopped kalamata olives

• 80g sliced pickled cocktail onions

• 40g drained tiny capers in brine

• 2 cucchiai di aceto di vino rosso

• 3 anchovy fillets, chopped

• 2 cucchiaini di origano essiccato

• 1/4 teaspoons peperoncino flakes

• 450g container giardiniera (assorted pickled vegetables), drained and chopped

• 150g sliced marinated artichoke hearts

• 80g finely chopped pitted green olives

• 80g pitted chopped kalamata olives

• 60ml drained tiny capers in brine

• 2 cucchiai di olio extravergine d'oliva

• 3 anchovy fillets, chopped

• 2 cucchiaini di origano essiccato

• 1/4 teaspoons peperoncino flakes

• 8- inch round muffuletta bread, split open

• 60g provolone, sliced

• 60g deli ham, sliced

• 60g capicola, sliced

• 60g mortadella, sliced

• 60g low-moisture mozzarella, sliced

• 60g Genoa salami, sliced

To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavours develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.

Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.

Avvertenza

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