Ciao Chow Linda

Muffaletta

Author: Ciao Chow Linda

Ingredients

• 1 large round loaf, or long ciabatta

• 1/4 lb. of Genoa salami

• 1/4 lb. of capocollo

• 1/4 lb. mortadella

• 1/4 lb. of coppa

• (orr use any combination of Itaian cold cuts you want, including soppressata, finocchiona, prosciutto etc.)

• 3/4 lb. provolone cheese (or fontina or mozzarella)

• 1 jar of olive salad

• POSSIBLE ADDITIONS TO THE SALAD:

• 1/4 cup sliced celery

• 1 small jar of artichoke hearts, chopped

• roasted red peppers, chopped

• a few tablespoons minced parsley

• chopped up jarred giardiniera

Instructions

1. Slice the bread lengthwise and scoop out some of the interior bread.

2. Mix the add-ons you like to the jarred olive salad, and spread some of it on the bottom of the bread.

3. Add a layer of each of the sliced meats, a layer of cheese, more of the olive salad.

4. Repeat with the meats and cheese, ending up with the olive salad.

5. Cover with the top portion of the bread, then place some parchment paper, or plastic wrap on top.

6. Press down with a heavy weight and refrigerate at least two hours to compact the sandwich and blend flavors.

7. Be careful not to leave it pressed more than six or eight hours or the bread may become too soggy.