Miss Rachael’s Muffuletta

 

1/2 C. hot pepper salad or giardiniera, Italian hot pickled vegetables (cauliflower, carrots, olives, celery and peppers) found in bulk bins near specialty olives or in jars on Italian foods aisle

 

1/2 C. pitted Sicilian green olives or other good quality large pitted green olives

A drizzle of extra-virgin olive oil

2 T. chopped fresh rosemary, a couple of sprigs or, 1 tsp. dried, 1/3 palm full

1 large round loaf crusty bread, 10 to 12 inches

1/4 lb. sliced Genoa salami or sweet sopressata

1/4 lb. sliced capacola spicy ham

1/4 lb. sliced provolone

 

Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.