New Orleans Muffuletta with Olive Salad

What you need

• 150 g (1 cup) pitted green olives
• 75 g (1/2 cup) pitted kalamata olives
• 120 g (4 oz) giardiniera, pickled vegetables, drained and chopped
• 1 tbsp capers
• 3 cloves garlic, thinly sliced
• 1 stalk celery, thinly sliced
• 1 tbsp flat-leaf parsley, chopped
• 2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 40 g (1.5 oz) roasted red peppers, jarred, chopped
• 1 green onion, thinly sliced
• 3 tbsp red wine vinegar
• 100 ml (1/3 cup) extra virgin olive oil, plus extra for brushing
• 1 round Italian loaf, about 25 cm (10 in) wide, sesame-seeded if possible
• 100 g (3.5 oz) Genoa salami, sliced
• 100 g (3.5 oz) mortadella, sliced
• 100 g (3.5 oz) ham, sliced, or capicola
• 60 g (2 oz) mozzarella, sliced
• 60 g (2 oz) provolone, sliced

Method

Restated from the original video

1. 1

   Press each olive with the flat of a knife so it splits open.

2. 2

   Combine the olives, giardiniera, capers, garlic, celery, parsley, oregano, red pepper flakes, roasted red peppers and green onion in a jar or bowl. Stir in the vinegar and add the olive oil until everything is covered.

3. 3

   Cover and refrigerate for at least 8 hours, ideally 1-2 days, stirring once or twice.

4. 4

   Cut the loaf in half horizontally. Brush both cut sides with oil from the olive salad, using more on the bottom half.

5. 5

   Layer on the bottom half: salami, mortadella, mozzarella, ham, then provolone.

6. 6

   Spoon on most of the olive salad with some of its oil, then put the top half back on.

7. 7

   Press down firmly without crushing the bread, wrap tightly and set a heavy pan on top for 30 min.

8. 8

   Cut into 4 wedges and serve at room temperature. The rest of the olive salad keeps for 2 weeks in the fridge.

Imported from stlcooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.