Nancy's fabulous muffaletta sandwiches

6 servings

Ingredients

Quantity Ingredient
3 larges Garlic cloves, crushed
1 cup Chopped green olives stuffed with pimientos
1 cup Pitted and chopped \"black-ripe\" olives or Calamatas
½ cup Roasted sweet red peppers, chopped
1 cup Olive oil
3 tablespoons Chopped fresh parsley
2 tablespoons White wine vinegar
⅓ pounds Salami
½ pounds Provolone Cheese
½ pounds Mild Cheese
⅓ pounds Mortadella Cheese
⅓ pounds Prosciutto

Directions

The roasted red peppers are Italian-style, available at many Italian delis. When you're ready for a sandwich the next day, assemble the following:

One loaf fresh Italian bread (one big round for a monster, individual hero (grinder, sub,...) loaves will do fine for smaller sandwiches) Cut the loaf (loaves) in half, and scoop out a little of the inside to make some room. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

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