Ingredients

Muffaletta

• 1 loaf of of Italian or French

• 8 oz of Salami

• 4 oz of mortadella

• 8 oz capicola meat

• 8 oz of mix mozzarella/provolone

• 1/2 head of Radicchio

Olive Tapenade for the Muffaletta

• 1 cup of chopped green olive

• 1 cup of chopped cooked peppers

• 1 shallot

• 1/4 cup olive oil

• 1 tbsp red wine vinegar

• 1 tbsp chopped Oregano

• 1/4 cup of chopped parsley

Directions

1. Cut the bread loaf through the middle to make a top and bottom of the loaf.

2. Make the olive tapenade: chop the olives, bell peppers, parsley and fresh oregano. Add to a small bowl and whisk with olive oil and red wine vinegar.

3. For the muffaletta: Layer the meat, cheese, olive tapenade, and Radicchio in layers on the bottom layer of the loaf. For this you will alternate layering meat, cheese, olive tapenade and radicchio leaves. Once done layering, place the top of the loaf on top of the meats, cheeses, olive tempenade and Radicchio.

4. After you place the top of the loaf on top of the other ingredients, press down firmly to compress the sandwich.

5. After you press down firmly on the sandwich, cut the sandwich down the middle and the side to make 4 different triangles.