Almost Central Grocery Muffuletta

Growing up in New Orleans, this sandwich was a staple. Must be consumed with a cold Barq's root beer. This recipe was printed in the Times Picayune.

• Ready In: 1 hr 20 mins
• Serves: 2
• Yields: 1 sandwich

Ingredients

• 1 1⁄2 cups  pimento stuffed olives, chopped
• 1  cup ripe olives, chopped
• 2  tablespoons capers, drained
• 3  anchovies, drained and chopped
• 1⁄2 cup olive oil
• 1 1⁄2 tablespoons fresh lemon juice
• 1⁄2 cup fresh parsley, chopped
• 2  garlic cloves, minced
• 1  teaspoon oregano leaves
• 1  round loaf Italian bread (8 to 10 inches round)
• 1⁄2 lb mortadella, thinly sliced
• 1⁄2 lb provolone cheese, thinly sliced
• 1⁄2 lb  genoa salami, thinly sliced

Directions

1. Combine the olives, capers, anchovies, olive oil, lemon juice, parsley, garlic, and oregano in a bowl.
2. Cover and chill for 2 to 4 hours.
3. To assemble the sandwich, split the loaf of bread in half horizontally.
4. Take some of the soft insides out of each side.
5. Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl.
6. Stir the relish to blend and then spoon half onto the bottom round of bread.
7. Arrange the mortadella slices over the olive salad.
8. Then layer the provolone and salami.
9. Mound the remaining olive salad over that and cover with the top shell.
10. Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour.
11. Cut the sandwich into wedges to serve.