Muffulettas

Ingredients

• 2  cups olive salad
• 1  (16-ounce) French bread loaf, split horizontally
• 1/2  pound  sliced hard salami
• 1/2  pound  sliced cooked ham
• 6  Swiss cheese slices
• 6  thin provolone cheese slices

Preparation

Spread 1 cup Olive Salad evenly on bottom half of bread; layer as desired with salami, ham, and cheeses, and spread with remaining Olive Salad. Cover with bread top. Cut crosswise into sandwiches.

Southern Living, JULY 1998

Olive Salad

Ingredients

• 1  (1-quart) jar mixed pickled vegetables
• 1  purple onion, quartered (optional)
• 1  (16-ounce) jar pitted green olives, drained
• 2  (2 1/4-ounce) cans chopped ripe olives, drained
• 1/4  cup  chopped pepperoncini peppers
• 2  tablespoons  capers
• 1  tablespoon  minced garlic
• 1/2  cup  olive oil
• 1 1/2  teaspoons  dried parsley flakes
• 1  teaspoon  dried oregano
• 1  teaspoon  dried basil
• 1/2  teaspoon  ground black pepper
• 1  (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)

Preparation

Drain pickled vegetables, reserving 1/4 cup liquid.

Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.

Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.