Muffuletta

Recipe Ingredients

1 teaspoon	5ml	Round loaf Italian or French bread - (8" to 9" dia) (large)
1 cup	146g / 5.1oz	Finely-chopped pitted brine-cured green
		Olives, such as Picholine
1 cup	146g / 5.1oz	Finely-chopped pitted brine-cured black
		Olives, such as Kalamata
1/2 cup	118ml	Extra-virgin olive oil
1/3 cup	48g / 1.7oz	Finely-chopped fresh parsley
2 teaspoons	10ml	Minced fresh oregano
		= (or scant 3/4 tspn dried oregano)
1		Garlic clove - minced
1		Red bell pepper - roasted, peeled,
		Seeded, and finely chopped
		Juice of 1/2 lemon - or to taste
2 cups	474ml	Shredded lettuce, arugula, or
		Other salad greens
4 oz	113g	Mortadella or soft salami
4 oz	113g	Thinly-sliced sopressata or
		Other hard salami
4 oz	113g	Thinly-sliced provolone, fontina, or
		Fresh mozzarella cheese
1 cup	62g / 2.2oz	Coarsely-chopped fresh tomatoes
		= (or 1/2 cup chopped drained sun-dried
		Tomatoes in oil)

Recipe Instructions

In a bowl small combine olives, olive oil, parsley oregano, garlic, red bell pepper and lemon juice. Cover and refrigerate for at least 8 hours.

Split bread horizontally in half, and remove most of the soft inner bread, creating a cavity inside each half. Drain the olive mixture, reserving the marinade. Brush the insides of both halves of the loaf generously with the marinade, then spread half of the olive mixture in the bottom half. Add in layers lettuce, arugula, mortadella or other soft salami, sliced sopressata, cheese and tomatoes. Top with remaining olive salad, cover with the top half of the loaf, and wrap tightly in plastic.

Place on a large plate, cover with another plate, and weight with several pounds of canned goods. Refrigerate for at least 30 minutes or up to 6 hours. To serve, unwrap the loaf and cut into wedges.

This recipe yields 6 sandwiches.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9449) - from the TV FOOD - NETWORK

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