Muffuletta

1/2 cup finely chopped celery

1/3 cup kalamata olives (2 ounces), pitted and finely chopped

1/3 cup green Italian olives (2 ounces), pitted and finely chopped

1/4 cup finely chopped fresh flat-leaf parsley

1 small garlic clove, finely chopped

1/2 cup finely chopped tomatoes

6 tablespoons extra-virgin olive oil

2 teaspoons red wine vinegar

1/4 teaspoon freshly ground black pepper

1 round soft country loaf (about 10 inches; 1 pound)

1/3 pound thinly sliced provolone

1/3 pound thinly sliced Genoa salami

1/3 pound thinly sliced ham

Stir together celery, olives, parsley, garlic, tomatoes, 4 tablespoons oil, vinegar, and pepper in a bowl.

 

Cut bread horizontally in half with a serrated knife. Remove soft centers of both halves to make room for filling, leaving 1/2-inch-thick shell. Drizzle both halves with remaining 2 tablespoons oil. Spread half of the olive mixture in each half of bread, gently pressing down to help adhere. Layer cheese, salami and ham on bottom half of bread. Cover with top half of bread. Wrap sandwich well in plastic wrap, then foil. Refrigerate for at least 4 hours.

 

Let sandwich stand at room temperature for 30 minutes before cutting into wedges.