Muffaletta
"This is a sandwich made popular in Louisiana by Italian immigrants. I can't help but think this was a way to use up leftovers from Sunday luncheon or perhaps a funeral or something like that...."
INGREDIENTS
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1 cup marinated artichoke hearts, sliced
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1/2 cup carrot, shredded
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1/2 cup celery rib, shredded
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1/2 cup green olives, pitted and chopped
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1/2 cup roasted red pepper, chopped
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1/2 cup mild banana pepper, chopped
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1/2 cup kalamata olive, pitted and chopped
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1/2 cup marinated mushrooms, chopped
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1/2 cup cocktail onion, chopped
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1/4 cup tiny capers, drained
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2 tablespoons red wine vinegar
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3 anchovy fillets, chopped
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2 teaspoons dried oregano
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1/4 teaspoon banana pepper brine
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1 loaf muffaletta bread (8-inch round)
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2 ounces provolone cheese, sliced
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2 ounces deli ham, sliced
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2 ounces capicola, sliced (hot and or or mild)
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2 ounces mortadella, sliced
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2 ounces mozzarella cheese, sliced
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2 ounces genoa salami, sliced
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2 ounces pepperoni, sliced
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