Muffaletta Sandwiches For A Fourth Of July Picnic

·        
1 loaf of focaccia or other Italian round bread

·        
1/3 lb of Genoa salami

·        
1/4 lb of Coppa

·        
1/4 lb of Mortadella

·        
1/2 lb of sliced ham

·        
1/2 lb of sliced provolone

·        
1/2 lb of sliced mozzarella

Olive spread:

·        
1 cup of green olives, finely diced

·        
1 cup of kalamata olives, finely diced

·        
1/2 cup of marinated artichokes, finely diced

·        
1/3 cup of roasted red bell peppers, finely diced

·        
3 green onions, minced

·        
1 clove of garlic, minced

·        
1/4 cup of celery (about 1 large stalk), thinly sliced

·        
2 tbsps of flat leaf parsley

·        
2 tsps of dried oregano

·        
3 tbsps of red wine vinegar

·        
3/4 cup of extra virgin olive oil

·        
A pinch of red pepper flakes

 

Instructions:

First, combine all the
olive spread ingredients in a bowl and let it marinate in the fridge for at
least an hour. Cut the bread in half (if using round bread, cut in half and
remove some of the bread in the center with your fingers).  Spread both
sides of the bread with generous amounts of your olive spread. When spreading
on the bottom layer avoid spooning too much liquid onto the bread as it will
soak down and become soggy.

Place the bread on a
baking sheet. Layer the bottom with coppa, then mortadella, then salami, then
provolone, then ham, then mozzarella. Carefully flip the other side of the
bread with the smeared olive spread over meat and cheese. Of course, you can do
this in any order you want!

Then place another baking
sheet on top of the sandwich and balance a heavy item like a cast iron skillet
on top. Refrigerate for another hour.

Slice into rectangles (or
wedges if using a round loaf).

Wrap with parchment paper
and tie with a string and you’ve got yourself the perfect picnic sandwich!

(Photograph and recipe via Honestly Yum)