Easy New Orleans Muffaletta

This is an easy recipe for a classic sandwich.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1 (1 lb)  long loaf  crusty bread
• 2  tablespoons  chopped hot  jalapeno peppers, from a jar
• 3  tablespoons olive oil
• 1⁄4 cup  chopped fresh parsley
• 3  tablespoons red wine vinegar
• 1  teaspoon instant minced garlic
• 1⁄2 cup  chopped black olives
• 2  teaspoons dried oregano
• 1⁄2 cup  chopped  pimento stuffed olive
• 1⁄2 teaspoon pepper
• 1⁄2 cup  chopped  roasted red pepper, from a jar
• 1⁄4 head iceberg lettuce, shredded (2 C.)
• 8  ounces  deli turkey, sliced
• 8  ounces  deli provolone cheese, sliced
• 8  ounces deli ham, sliced

Directions

1. I like to use a mini food processer to chop all the tapenade ingredients.
2. Using serrated knife cut bread in half lengthwise.
3. Pull out soft center of each piece, leaving 1 & 1/2"-thick shell.
4. In large bowl combine olives, roasted peppers, parsley, oil, vinegar, hot peppers, garlic, oregano and pepper.
5. Dip a brush into mixture to remove some of the liquid.
6. Brush liquid over inside of bottom shell and fill with lettuce.
7. Layer turkey (can use pepper turkey if desired), cheese and ham (can use capicola which is hot Italian ham if desired), over lettuce to create the sandwich.
8. Spoon olive mixture down center of ham; cover with bread top.
9. Wrap in plastic; refrigerate at least 8 hours or overnight to blend flavors before serving.
10. Cut into 2 inch slices.