Muffuletta Salad and Sandwich

I’ve been making these sandwiches for well over a decade now, and I know I change up the recipe every time I make them. I love how they turned out for this year’s Fat Tuesday celebration (and by celebration, I mean, just the three of us vegging out for the night)

For the Salad/ Olive spread

1 cup pimento-stuffed green olives
1/2 cup kalamata olives (pitted)
1 cup giardiniera (Italian pickled vegetables)
1/4 cup sliced pepperoncini or banana peppers
1 cup roasted red pepper chopped
1 large garlic clove, minced
1 lemon, juiced
1/4 cup olive oil

For the Sandwich

A loaf of Italian bread

Provolone Cheese

Sliced Salami

Sliced honey ham (I use honey because of the tanginess of the the olives)

Sliced Mortadella

Sliced prosciutto

(Any Italian sliced meat, is totally up to you)

Layer the the olive salad with the meat and cheese and wrap in parchment paper. Weigh down with a cast iron skillet if you have it for a little bit. And serve!