Name: Tailgate Muffuletta Sandwich
Prep time: 34 min 59 s
Total time: 4 h 34 min 59 s
Yield: 6
Cuisine: American
Ingredients: 1 and 1/2 cups chopped pimento-stuffed olives; 1 cup chopped ripe olives; 2 tablespoon capers, drained; 3 anchovies, drained, chopped; 2/3 cup olive oil; 1 and 1/2 tablespoons fresh lemon juice; 1/2 cup chopped parsley; 2 garlic cloves, minced; 1 teaspoon dried oregano leaves; 1 round loaf italian bread (8 to 10 inches in diameter); 2/3 pound mortadella, thinly sliced; 2/3 pound provolone cheese, thinly sliced; 2/3 pound italian salami, thinly sliced

Notes

The recipe calls for a round loaf, but we used an oval-shape loaf with similar sandwich-making capacity. Total cooking time includes 3 hours chill time and 1 hour rest time.

Ingredients

For the olive salad:

1 and 1/2 cups chopped pimento-stuffed olives
1 Cup chopped ripe olives
2 Tablespoons capers, drained
3 anchovies, drained, chopped
2/3 Cups olive oil
1 and 1/2 tablespoons fresh lemon juice
1/2 Cup chopped parsley
2 garlic cloves, minced
1 Teaspoon dried oregano leaves

For the sandwich:

1 round loaf Italian bread (8 to 10 inches in diameter)
2/3 Pounds mortadella, thinly sliced
2/3 Pounds provolone cheese, thinly sliced
2/3 Pounds Italian salami, thinly sliced

Directions

For the olive salad:

Step 1: Combine 1 and 1/2 cups chopped pimento-stuffed olives, 1 cup chopped ripe olives, 2 tablespoons capers, 3 chopped anchovies, 2/3 cup olive oil, 1 and 1/2 tablespoons fresh lemon juice, 1/2 cup chopped parsley, 2 minced garlic cloves and 1 teaspoon dried oregano leaves in a bowl. Cover; chill, 2 to 4 hours.

For the sandwich:

Step 1: Cut 1 round loaf of Italin bread in half horizontally. Remove some of the soft inside from both the top and the bottom, leaving a 3/4-inch-thick shell.

Step 2: Brush the inside of the top and bottom shells with the olive salad marinade collecting at the bottom of the bowl. Stir the olive salad to blend; spoon half onto the bottom round of bread.

Step 3: Arrange 2/3 pound of thinly slided mortadella over the olive salad; layer with 2/3 pound of thinly sliced provolone and 2/3 pound of thinly sliced Italian salami. Mound the remaining olive salad on top; cover with the top shell.

Step 4: Wrap the sandwich tightly with plastic wrap; chill for at least 1 hour. Before serving, allow to come to room temperature, about 1 hour. Cut sandwich into wedges and serve.