Muffaletta Sandwich Recipe:
Vinaigrette:
-1/4 cup red wine vinegar
-2 garlic cloves, peeled and minced
-1 teaspoon dried oregano
-1/3 cup olive oil
-1/3 cup pitted green olives, chopped
-1/3 cup pitted, chopped kalamata olives
-1/3 cup chopped red cherry peppers, Cento brand
-Salt and freshly ground black pepper
-1 (1-pound) round bread loaf
-6 ounces thinly sliced ham
-6 ounces thinly sliced mortadella
-6 ounces thinly sliced salami
-6 ounces sliced provolone
-6 ounces thinly sliced capicola
– 6 ounces thinly sliced pepperoni
-1 shallot, thinly sliced
-1 tomato thinly sliced
-handful spinach leaves
Place all vinaigrette ingredients in a bowl and mix. Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom. Layer the meats and cheeses in the bread bottom. Top with the shallots, tomato, and spinach. Spread the remaining olive mix on top of the sandwich and carefully cover with the bread top. Wrap sandwich with saran wrap and weigh down sandwich with heavy pans in fridge for four hours. Cut sandwich into wedges and serve.