Muffaletta

Yield:  Serves 2-4 (Depends on how hungry you are)

Sandwich

1 loaf Italian bread

8 oz olive tapenade will work but recipe below for olive salad

¼ pound of mortadella

¼ pound of ham

¼ pound of hard Genoa salami

¼ pound of Mozzarella cheese

¼ pound of Provolone cheese

Olive Salad

1 pound of pimento-stuffed green olives

1 pound of large black olives

3 large pepperoncini

2 pickled onions

3 tablespoons of capers

1 head of minced garlic (not one clove, one head)

3 teaspoons of oregano

1 quart of pickled cauliflower, drained and sliced

1 teaspoon of ground black pepper

2 tablespoons of lemon juice

Olive oil

Crisco oil

Olive Salad Method

1. Drain the olives, pepperoncini, onions and capers.
2. Combine all ingredients in a large bowl and mix.
3. Pour into a large jar and pour half olive oil and half Crisco oil into the jar.
4. Cover tightly and store in refrigerator for at least 24 hours.

Muffaletta Sandwich Assembly

1. Cut the bread in half and spread olive salad generously on each side.
2. Place meat and cheese inside and close.
3. Cut the sandwich in quarters.