Ingredients
1cupkalamata olive,drained, pitted
½cupred pepper,roasted, roughly chopped
2tbspcaper,drained
¼tspblack pepper
½tspitalian seasoning
¼tspcelery seed
¼tspred pepper flakes
1jaritalian giardiniera,drained
⅓cupextra virgin olive oil
2mini french boules
8salami,slices
8mortadella,slices
8sopressata,slices
4provolone cheese,slices
1cupkalamata olive,drained, pitted
½cupred pepper,roasted, roughly chopped
2tbspcaper,drained
¼tspblack pepper
½tspitalian seasoning
¼tspcelery seed
¼tspred pepper flakes
1jaritalian giardiniera,drained
⅓cupextra virgin olive oil
2mini french boules
8salami,slices
8mortadella,slices
8sopressata,slices
4provolone cheese,slices
Preparation
Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
Cut off the top ⅓ of each boule and set it aside. Carefully remove the inside of the loaf, leaving about a ½-inch-thick layer of bread behind. Reserve the bread scraps for another use.
Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of soppressata, and 2 slices of provolone in each loaf.
Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
When ready to serve, slice the muffalettas into quarters.
Enjoy!
Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
Cut off the top ⅓ of each boule and set aside. Carefully remove the inside of the loaf, leaving about a ½-inch-thick (1 ¼ cm) layer of bread behind. Reserve the bread scraps for another use.
Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of sopressata, and 2 slices of provolone in each loaf. Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
When ready to serve, slice the muffalettas into quarters.
Enjoy!
