Muffaletta

By: Marge Perry & David Bonom

Ingredients

1 6.5-ounce of jar marinated artichoke hearts drained and chopped
1 cup of green salad olives chopped
1/2 cup of pitted Kalamata olives
1/3 cup of basil leaves thinly sliced
2 tablespoons of balsamic vinegar
2 tablespoons of extra virgin olive oil
1/4 teaspoon of crushed red pepper flakes
1 long of Italian or French bread halved lengthwise
1 cup of shredded iceberg lettuce
3 ounces of deli-sliced sopressata
3 ounces of deli-sliced turkey breast
3 ounces of deli-sliced genoa salami
3 ounces of deli-sliced mortadella
2 ounces of deli-sliced pepperoni
5 ounces of deli-sliced provolone cheese

Directions

Combine the artichoke hearts, olives, basil, vinegar, oil and pepper flakes in a bowl. Refrigerate at least 30 minutes or up to overnight. Just before assembling the sandwich, drain the olive mixture and reserve the liquid.

Scoop out some of the doughy part of the bread and discard or reserve for another use. Brush the cut side of the bread with the reserved olive salad liquid. Spread 1/2 of the olive mixture on the bottom half of the bread. Top with the lettuce, sopressata, turkey breast, salami, mortadella, pepperoni and provolone cheese. Spread the remaining olive mixture over the cheese and close the sandwich. Wrap tightly with plastic wrap and refrigerate at least 2 hours or up to overnight.

Unwrap the sandwich and cut into 2-inch wide slices to serve.