Recipe

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• 1 cup marinated artichoke hearts, sliced
• 1/2 cup carrot, shredded
• 1/2 cup celery rib, shredded
• 1/2 cup green olives, pitted and chopped
• 1/2 cup roasted red pepper, chopped
• 1/2 cup mild banana pepper, chopped
• 1/2 cup kalamata olive, pitted and chopped
• 1/2 cup marinated mushrooms, chopped
• 1/2 cup cocktail onion, chopped
• 1/4 cup tiny capers, drained
• 2 tbsp red wine vinegar
• 3 anchovy fillets, chopped
• 2 tsp dried oregano
• 1/4 tsp banana pepper brine
• 1 loaf muffaletta bread (8-inch round)
• 2 oz provolone cheese, sliced
• 2 oz deli ham, sliced
• 2 oz capicola, sliced (hot and or or mild )
• 2 oz mortadella, sliced
• 2 oz mozzarella cheese, sliced
• 2 oz genoa salami, sliced
• 2 oz pepperoni, sliced

• 1 Combine the olive salad ingredients and refrigerate 24 hours in advance to allow the flavors to meld and mellow.
• 2 To make the sandwich, cut the bread in half, layer on half the meats and cheeses; spoon half the olive salad on top.
• 3 Layer the remainder of the meats and cheeses and top with the remainder of the olive salad.
• 4 Slice into wedges and serve.