- 1 cup pimento-stuffed olives, sliced (+2 tbs. liquid from the jar)
- 1 cup chopped giardiniera (picked Italian vegetables) (+2 tbs. liquid from the jar)
- 2 tbs. drained capers (+2 tbs. liquid from the jar)
- ½ cup pitted calamata olives, sliced
- 2 ½ tsp. minced garlic
- 1 tbs. minced shallot
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- Pinch of dried thyme
- Pinch of crushed red pepper
- ½ cup extra-virgin olive oil
- 1 large loaf seeded Italian bread ( 1 ¼ lbs.) split
- ¼ lb. sliced fresh mozzarella
- 6 oz. sliced capocollo or prosciutto
- ¼ lb. sliced Genoa salami
- ¼ lb. slice mortadella
- ¼ lb. sliced mild provolone cheese
- Pepperoncini, for serving
Instructions: In a medium bowl, stir the pimento-stuffed olives and the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red peppers. Stir in the olive oil and let the mixture stand for 1 hour.
Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slice on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve with pepperoncini on the side.
MAKE AHEAD: The recipe can be prepared through step 1 and refrigerated for up to 2 days. The wrapped muffuletta can be kept at room temperature for 2 hours.