MUFFULETTA LOAF

I fell in love with muffulettas while vacationing years ago in Seaside, Florida.  Their gourmet market (Modica) makes and sells them.  I think this recipe comes very close to theirs!  So perfect to make ahead, wrap tightly in Saran wrap and take on your boating excursion!  They actually get better with age!

1/2 cup olive oil
1/2 cup chopped green stuffed olives
1/2 cup chopped kalamata olives
2 TBSP capers, drained
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/8 tsp thyme
1/2 tsp pepper
2 tsp lemon juice
1 tsp minced garlic

1 (20 oz) round Italian bread loaf (I ended up using sourdough since that’s what was available at my grocery store)
1/4 lb sliced salami
1/4 lb sliced fresh mozzarella
1/4 lb sliced provolone cheese
1/4 lb sliced ham or prosciutto

Combine first 10 ingredients, stirring well (I was out of capers when I made this one, so I didn’t include them).

Then cover and chill at least 2 hours (overnight is better!). Cut bread in half horizontally, and scoop out the bottom, leaving about a 1/2 inch thick shell.

Drain the olive mixture, and spoon half of mixture into bread shell.

Top with salami, cheese, pepperoni or ham and then remaining olive mixture.

Cover with the other bread top.  Wrap loaf tightly with plastic wrap, and chill 6-8 hours (or overnight).

Cut loaf into wedges, and wrap each serving individually in plastic wrap for your picnic.

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