| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 serving |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 serving |
Ingredients
- 3 to 4 ounces Muffuletta Mixture, recipe follows
- 1 sourdough bread roll (or bread of choice), split
- 5 to 6 slices Genoa salami
- 2 to 3 slices mortadella
- 1 to 2 slices provolone
- 2 1/2 cups Kalamata olives
- 2 1/2 cups Sicilian olives
- 2 1/2 cups mild giardiniera
- 1 cup sliced pepperoncini
- 3/4 cups artichokes
- 3/4 cups coarsely chopped mushrooms
- 1/3 cup crushed red bell peppers
- 3/4 cup chopped garlic
- 1 cup olive oil
- 1/4 cup canola oil
- 2 tablespoons Sicilian spice blend
- 1 tablespoon dried oregano
- 3 teaspoons dried parsley
- 1 teaspoon ground black pepper
Instructions
- Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.
- Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.