The Muffaletta
1 (10-12 inch) round muffuletta bread
1/4 lb thinly sliced mozzarella cheese
1/4 lb thinly sliced provolone cheese
1/2 lb thinly sliced genoa salami or hard salami
1/2 lb thinly sliced mortadella
1/2 lb thinly sliced capicola
1/2 lb thinly sliced baked ham
olive oil
Olive Salad
1 (10 ounce) jar pimento stuffed olives, drained and chopped
3 garlic cloves, minced
2 tablespoons drained marinated cocktail onions
2 large celery ribs, halved lenthwise and thinly sliced
1 tablespoon drained capers
1 1/2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1 1/2 tablespoons red wine vinegar
3 tablespoons olive oil
Oregano Onions (optional)
2 medium onions, thinly sliced
1 teaspoon dried oregano
1/4 cup extra virgin olive oil
1/2 cup apple cider vinegar
To make the olive salad: combine all the ingredients in a mixing bowl; stir well to combine; cover and refrigerate for at least 4 hours to allow flavors to blend.
Bring to room temperature before using.
To make the oregano onions: separate onion rings and place in a mixing bowl, add in remaining ingredients and mix well.
Cover and let stand at room temperature for 1-2 hours.
To make the sandwich: all ingredients should be brought to room temperature before assembling the sandwich.
Preheat oven to 350°.
Slice the loaf of muffaletta bread in half horizontally; place bread on a baking sheet and heat in the oven for 5 minutes or until lightly toasted.
Remove bread from oven; evenly distribute slices of mozzarella cheese on the top half and evenly distribute slices of provolone cheese on the bottom half.
Return the bread to the oven and bake 5-7 minutes or until the cheese is softened but not melted; remove from oven.
On the bottom half, layer the meats, beginning with the Genoa, then the mortadella, the capicolla, and finally the ham.
Press down lightly on the meats to creat a level surface and spoon on the olive salad.
Add oregano onions and drizzle with olive oil, if desired.
Cover with top half of bread; slice into quarters and serve immediately.