A Muffuletta is actually layers of different cheeses and meats compressed together between a flavorful olive marinade. It takes a little time to chop and pit the olives, but every minute spent is more than made up with the impact of taste.
I love taking this on picnics or boating. It's all you need... well... except for wine, of course.
1 large round loaf of Italian Bread, about 12 inches in diameter
1 1/2 cups pimento stuffed green olives, sliced
1/3 cup minced parsley
1 cup Greek olives, pitted and chopped
2 or 3 anchovy fillets, mashed, or 2 tsp. anchovy paste
3 tbsp. capers
2 cloves garlic, minced
2 tsp. dried Greek oregano
one 14 oz. jar roasted red peppers, drained & chopped
2/3 cup olive oil
fresh ground pepper to taste
1 tsp. dried basil
1/4 pound Genoa salami or other hard salami, sliced
1/4 pound mortadella, sliced
1/4 pound provolone or fontina cheese, sliced
1/4 pound swiss or mozzarella cheese, sliced
1. In a large bowl, combine the green olive and parsley, Greek olives, anchovies, capers, garlic, oregano, peppers, oil, basil and ground pepper. Mix well, cover and refrigerate for at least 2 hours.
2. Meanwhile slice the loaf of bread in half horizontally. Pull out most of the dough in the center, leaving about a 1/2 inch edge all around. Brush the inside of the bread shell with some of the oil in the olive mixture.
3. Using a slotted spoon, scoop out 1/2 of the olive mixture and spread it evenly into the bottom of the bread shell. Press in evenly.
4. Alternate sliced of meats and cheeses over top, stacking them as you go and then spoon the remaining drained olive mixture on top.
5. Place the bread lid back on top and wrap the entire loaf tightly in plastic wrap. Place the wrapped loaf in a large pot and top with a 3 to 4 pound weight. I often use a large pot filled with canned goods. This compresses the sandwich and makes it dense.