muffuletta

Ingredients

• Servings: 4
• 1 cup pitted kalamata olives
• 1 cup pitted green olives
• 1/2 cup fresh basil leaves
• 1 tablespoon finely chopped garlic
• 1/4 cup olive oil
• 1 (1 pound) loaf italian bread
• 1/2 pound thinly sliced genoa salami
• 1/2 pound thinly sliced provolone cheese
• 3 tomatoes, sliced
• 1 large red onion, thinly sliced

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
• cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. spread olive mixture evenly over the inside of the loaf. layer the salami, cheese, tomatoes and onion until the loaf is full.
• replace top of bread, lightly press down and wrap tightly in plastic wrapping. refrigerate for at least 2 hours, or up to 1 day. slice crosswise in about 1 1/2 inch pieces, and serve.