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Muffuletta Sandwich


Muffuletta Sandwich Recipe

Ingredients:
  • 1 cup sliced marinated artichoke hearts
  • 1/2 cup shredded carrot
  • 1/2 cup shredded inner stalks celery
  • 1/2 cup finely chopped pitted green olives
  • 1/2 cup finely chopped roasted red peppers
  • 1/2 cup seeded, finely chopped pickled Tuscan peperoncini
  • 1/2 cup pitted chopped kalamata olives
  • 1/2 cup sliced pickled cocktail onions
  • 1/4 cup drained tiny capers in brine
  • 2 tablespoons red-wine vinegar
  • 3 anchovy fillets, chopped
  • 2 teaspoons dried oregano
  • 1/4 teaspoon peperoncino flakes
  • 16-ounce container giardiniera (assorted pickled vegetables), drained and chopped
  • 1 cup sliced marinated artichoke hearts
  • 1/2 cup finely chopped pitted green olives
  • 1/2 cup pitted chopped kalamata olives
  • 1/4 cup drained tiny capers in brine
  • 2 tablespoons extra-virgin olive oil
  • 3 anchovy fillets, chopped
  • 2 teaspoons dried oregano
  • 1/4 teaspoon peperoncino flakes
  • 8- inch round muffuletta bread, split open
  • 2 ounces provolone, sliced
  • 2 ounces deli ham, sliced
  • 2 ounces capicola, sliced
  • 2 ounces mortadella, sliced
  • 2 ounces low-moisture mozzarella, sliced
  • 2 ounces Genoa salami, sliced
Directions:
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Rank

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