Muffuletta Sandwich

• 1 large round muffuletta loaf or sesame bread
• 1 cup mixed olives (pitted and chopped)
• 1/2 cup sun-dried tomatoes (chopped)
• 2 tbsp capers
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 4 oz sliced salami
• 4 oz sliced ham
• 4 oz sliced mortadella
• 4 oz sliced provolone cheese
• 4 oz sliced mozzarella cheese

Instructions

1. 1

   In a bowl, combine the chopped olives, sun-dried tomatoes, capers, minced garlic, olive oil, and balsamic vinegar. Mix well to create the olive salad.

2. 2

   Slice the muffuletta bread loaf in half horizontally.

3. 3

   Spread the olive salad generously over both cut sides of the bread, pressing it into the soft crumb so the juices soak in.

4. 4

   On the bottom half of the bread, layer the salami, ham, mortadella, provolone, and mozzarella cheese.

5. 5

   Place the top half of the bread on the sandwich.

6. 6

   Wrap the entire sandwich tightly in plastic wrap or foil. For best results, let it rest for at least 30 minutes (or up to a few hours) to allow the flavors to meld.

7. 7

   Unwrap the sandwich, cut it into wedges (quarters), and serve.