Muffulettas

Muffulettas
Serves 8
This is the Italian version of a Po’Boy, a round loaf layered with deli meats, cheese, and a flavorful tapenade perfumed with garlic, oregano, and roasted peppers. Switch up the deli meats for you favorites, however avoid meats that are strongly flavored and slightly tougher like prosciutto or pancetta. The sandwich is then cut into wedges the same way you would a pie, perfect for a picnic or even the centerpiece of your buffet table the next time you entertain. No matter what the occasion, I promise there’ll be smiles all around when you bring this to the table.

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
1/3 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced turkey breast
4 ounces thinly sliced chicken breast
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Whisk the first 3 ingredients in a large bowl to blend. Gradually whisk in the oil, allowing the mixture to emulsify. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.

Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. Wrap the entire sandwich tightly in plastic wrap and place in the refrigerator for 24 hours before serving to allow the flavours to develop and to make the loaf easier to slice.

Cut the sandwich into wedges and serve.