Muffaletta

Ingredients 

¼ cup of red wine vinegar 

¼ cup of olive oil 

2 garlic cloves 

1 teaspoon of dried oregano 

10 large pitted green olives 

10 pitted Kalamata olives (Greek) 

¼ cup of marinated red peppers 

½ cup of Arugula 

¼ cup of sliced red onion 

Salt and pepper 

5 slices of Capicola 

5 slices of Turkey breast 

5 slices of Mortedela 

5 slices of Salami 

5 slices of Provolone Cheese 

1 Large round hard bread 

Directions 

Mix the vinegar, oil, olives, roasted pepper, salt and pepper and the oregano in a food 

chopper Meantime cut off the top of bread and hollow the inside out 

Spread the olive mixture on the bottom of the bread 

Start layering the lunch meat ending with the cheese 

Put the onion slices on top of the cheese and the arugula on top of the onions 

Spread the remaining olive mixture on top of the bread and put back on the sandwich 

If you are not going to serve this right away, cover with plastic wrap and put in the re- 

frigerator 

This can be made 24 hours in advance.