Muffuletta  

Ingredients:

1 10”  round loaf of bread

olive salad

handful of arugula

¼ pound, salami

¼ pound, capicola

¼ pound, ham

¼ pound, provolone

Directions:

1.) Cut the top off the bread and pull out all the extra bread inside leaving just the crusty shell.  (Wondering what to do with this extra bread? It makes great bread crumbs or is really yummy dipped in olive salad as a snack)

2.) Drizzle both the top and bottom of the bread with oil from the olive salad, you can also use regular Olive Oil.

3.) Add a good layer of salami, then provolone, next capicola, then ham. Keep adding these layers until you get to the top.

4.) Finally top all the meat and cheese with a heaping amount of olive salad, then add some arugula.

5.) Place the top of the bread back on and press down lightly.

6.) Lay out some foil and then some plastic wrap. Place the muffuletta on top and tightly wrap in plastic wrap then in foil. Put the wrapped muffuletta in the fridge and put a plate or something heavy on top.

7.) After a few hours take the muffuletta out of the fridge and cut in half and then in half again. You can the wrap it up again for your picnic. After its cut I usually wrap them in individual servings.