Muffeletta Sandwich

     This is a new classic for our family.  Invaritably, when my kids invite over guests for dinner one of their first requests is, "Mom, can you make that sandwich?". What they mean is can you make the Muffeletta.  I do bend to their requests once in a while because as you will come to  see it is one on the most amazing sandwiches that you will ever taste.  But, it does require a little extra shopping, time to assemble, and preferably has to sit overnight to get it's full taste potential.  So, knowing spontaneous nature of kids, and their requests, that doesn't quite work for a quick dinner meal.
   But, with not too much effort, you will find that the Muffeletta works great not just a filling dinner, but also a special meal during a picnic hike, small lunch gathering, or cut to size for a dinner platter.  I must also add that it makes a wonderful treat in a brown bag lunch the next day.   Hopefully, at this point I haven't scared you off form the challenge.  Because, I can assure you the effort is well worth the taste.

Muffeletta Sandwich

1/4 Cup of Wine Vinegar

2 garlic cloves  minced

1Teaspoon of Oregano

1/3 Cup of Olive Oil

10 large pitted green olives

1/3 Cup of Kalamata Olives

1/4 Cup of roasted red peppers

1 pound  round bread load

4 oz. of ham

4 oz. of Mortadella

4oz. of Salami

4oz. of Provolone

1/2 red onion, sliced very thin

1 1/2 oz. of Arugula leaves

     First of all,  you will want to make sure that you get good fresh ingredients for this sandwich, especially for your meats and cheese.  The taste will suffer if you try to use just average sandwich meats.  That is why I said at the beginning it takes a special trip to the store and deli section.

     So, to get started.  First, whisk together in a bowl the red wine, minced, garlic, and oregano.  Then, gradually blend in the oil.  You are going to whisk and blend until you get the consistancy of  salad dressing.

  Now, stir in the olives, and peppers.  Season the mixture to taste with salt and pepper.

 Take the round loaf of bread, and with a good bread knife you are going to cut off the top 1 inch of the loaf.  Take that top and set it aside.  Then, with your fingers you are going to hollow out the bottom half of the loaf, to create a bread bowl.  After that,  you will slightly hollow out the top that you had set aside.

  Now, spread some of the dressing mixture over the inside to the bread bowl, and the top lid.

  Next, you will layer the meats and cheese lining the inside of  the bottom half of the loaf.  Keep the pattern consistant  layer upon  layer.  

  Once the bowl is full, top it all off with the onions, and arugula lettuce.  You will  then spread any of the remaining dressing over the sandwich.

  Put the top back on the loaf, and wrap the whole thing tightly in Saran wrap.  Refrigerate it over night for the best results, even though after just a few hours the sandwich will be good enough to eat, if you are in a pinch for time..  When serving it up, cut into wedge slices.  Be reminded that this is a very filling sandwich so don't over do it on the wedge size.  Enjoy!