Muffaletta Sandwich*

• One 8 to 9-inch loaf Muffaletta or Italian bread (Sicillan Roll)
• 1/4 pound sliced ham   
• 1/4 pound sliced mortadella
• 1/4 pound sliced Genoa salami
• 1/4 pound cappicola
• 1/4 pound sliced provolone
• 1/4 pound sliced mozzarella

Olive Salad:

• 1 cup Giardiniera- Giardiniera
• 1 cup green olives with pimiento and black olives

Vinaigrette:

• 1/2 cup of olive oil  
• Juice of one lemon
• 1 teaspoon dried oregano,
• 1 teaspoon garlic powder
• Salt and pepper

To make the olive salad:

1. Combine ingredients in a food processor and pulse to coarsely chop.
2. Alternately, combine ingredients and hand chop to a coarse consistency.

To make the vinaigrette:

1. In a bowl, whisk together all the ingredients.

To make the sandwich:

1. Cut the bread in half horizontally.
2. Spread some of the olive salad over the cut side of the bottom half of bread.
3. (Use as much or as little of the olive salad as you like)
4. Layer on the meats and cheese.
5. Brush the cut side of the top half of bread with the vinaigrette.
6. Place the top half of bread over the sandwich.
7. Wrap the sandwich and refrigerate for at least 1 hour or more.
8. Slice into wedges and serve.