Muffaletta

I don't formally celebrate Mardi Gras, but who am I to resist the opportunity to prepare something different! Though this is traditional New Orleans fare, this would be a great addition to a potluck luncheon or for a group gathering. Though this would traditionally be made on round bread, making it on French bread makes it easier to serve and is an easier ingredient to procure. Definitely use high quality deli meats and cheeses for this; that will make or break the sandwich.

• 1 cup drained pimento green olives, crushed
• 1/2 c drained kalamata olives, crushed
• 2 garlic cloves, minced
• 1/4 roughly chopped pickled cauliflower
• 2 T drained capers
• 1 T finely chopped celery
• 1 T finely chopped carrots
• 1/2 drained, chopped pepperocini
• 1/4 c drained chopped cocktail onions
• 1/2 t celery seed
• 1 t oregano
• 1 t basil
• 3/4 t pepper
• 1/4 c red wine vinegar
• 3/4 c olive oil
• 1 loaf French bread
• 8 oz Genoa salami
• 8 oz ham
• 8 oz mortadella
• 8 oz mozzarella
• 8 oz provolone

1. Combine olives, garlic, cauliflower, capers, celery, carrots, pepperocini, and onions; mix in seasonings
2. Pour vinegar and oil over the vegetables and stir thoroughly. Place in covered container and refrigerate overnight
   
3. When ready to assemble sandwich, half French loaf horizontally. Hollow out some of each side to make room for the olive salad
4. Place equal amounts of olive salad to each side of the bread. Be sure to use all of it, even all of the oil.
5. Top bottom half with the meats and cheese; top carefully with the top piece of bread.
6. Wrap tightly with plastic wrap and refrigerate for at least three hours.
7. Serve by cutting into thick slices...and provide plenty of napkins!