Muffaletto from Mortorano's

INGREDIENTS for Olive Salad for Muffaletto

1/8 to 1/4 cup Garlic, chopped
1 lb. diced celery
2 cups Calamata Olives, drained and chopped (Make sure you rinse & drain olives well)
2 cups black olives, drained and sliced (Make sure you rinse & drain olives well)
2 cups Spanish olives drained and sliced (Make sure you rinse & drain olives well)
1/2 to 3/4 cups roasted red peppers, drained and cut up
1 1/2 cups extra virgin olive oil
pinch of salt
pepper to taste
1 shredded carrot

PROCEDURE: Combine all ingredients in a jar to marinate.

This recipe is what I use but you can vary it with different vegetables. The main thing is that you allow the vegetables and olives to be on the dry side and the fresh garlic and extra virgin olive oil gives this a great flavor. My  other used to sprinkle some fennel seeds in hers. It should be made to satisfy your taste.

INGREDIENTS for Muffaletto

Genoa Salami
Provolone Cheese
Muffaletto Bread

PROCEDURE: Place all meats and cheeses on the bread. At this time you can place in the oven or toaster oven for a few minutes. Top with olive salad.

Veggie Muffaletto- eggplant, Marinated roasted red peppers, spinach, artichoke hearts, tomatoes, provolone cheese and olive salad
Grilled Chicken Muffaletto-grilled chicken, provolone cheese and olive salad.
Tuna Fish Salad Muffaletto-Tuna fish salad, provolone, and olive salad.