Ingredients
• 1 large round loaf Italian bread or muffaletta bread
• 1/2 cup olive salad (recipe below)
• 4 ounces salami, thinly sliced
• 4 ounces ham, thinly sliced
• 4 ounces provolone cheese, thinly sliced
• 4 ounces mozzarella cheese, thinly sliced
• 4 ounces mortadella, thinly sliced
• 1/4 cup roasted red peppers, thinly sliced
• 1/4 cup pepperoncini peppers, sliced
• 1/4 cup black olives, sliced
• 1/4 cup green olives, sliced
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
Instructions
1. In a small bowl, combine the sliced black olives, green olives, roasted red peppers, pepperoncini peppers, red wine vinegar, olive oil, dried oregano, dried basil, garlic powder, salt, and pepper. Mix well to combine and let the olive salad marinate for at least 30 minutes.
2. Slice the loaf of Italian bread horizontally. Spread the olive salad evenly over the bottom half of the bread.
3. Layer the Genoa salami, ham, provolone cheese, mozzarella cheese, and mortadella over the olive salad.
4. Place the top half of the bread over the layered meats and cheese. Press down gently to compact the sandwich.
5. Wrap the entire sandwich tightly in plastic wrap and refrigerate for at least 1 hour, or overnight, to allow the flavors to meld together.
6. When ready to serve, unwrap the sandwich and cut into wedges. Serve chilled or at room temperature.
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