Muffuletta
Author: 
 
*We used soppresatta.
Ingredients
  • 1 (10-inch) round loaf bread, halved horizontally
  • 3 cups olive salad
  • ½ pound mortadella, thinly sliced
  • ½ pound dry Italian salami*, thinly sliced
  • ½ pound capicola, thinly sliced
  • ½ pound ham, thinly sliced
  • ½ pound sharp provolone cheese, thinly sliced
Instructions
  1. Scoop out the interior of the top half of bread. Spread 2 cups olive salad along bottom layer of bread. Layer the mortadella, salami, capicola, ham, and provolone on top. Top with remaining 1 cup olive salad; cover with top half of bread. Tightly wrap in plastic wrap, and place between 2 heavy cutting boards. Place a heavy weight on top, and press firmly to flatten. Refrigerate for at least 3 hours or overnight. Unwrap, and cut into serving pieces.
Recipe by Louisiana Cookin' at https://louisianacookin.com/muffuletta-2/