Ultimate Muffuletta

Central Market's ultimate muffuletta

• Ready In: 25 mins
• Serves: 8
• Yields: 8 sandwich wedges

Ingredients

• 1 (10 inch)  round loaf pagnotto  Italian bread
• 1⁄3 cup sun-dried tomato pesto
• 1⁄3 cup basil pesto
• 2  cups  mixed baby greens
• 4  ounces  san daniele salami with prosciutto, sliced
• 8  ounces  aged provolone cheese, sliced
• 1⁄3 cup  black olive  tapenade
• 4  ounces  italian mortadella, with pistachios, sliced
• 8  ounces Fontina cheese, sliced
• 2 -3  tomatoes, sliced
• 5  ounces  pannonia smoked ham, sliced
• 1⁄3 cup  green olive  tapenade
• 4  ounces  molinari milano  salami, sliced

Directions

1. Halve bread horizontally and remove most of the bread inside the crust. Spread sun-dried tomato pesto over the inside of the bottom and the basil pesto over the inside of the top. Layer mixed greens, salami with prosciutto, half the provolone cheese, black olive tapenade, mortadella, half the fontina cheese, tomato slices, ham, remaining provolone cheese, green olive tapenade, salami and remaining fontina cheese over the bottom. Place the top over the layers. Wrap tightly with plastic wrap. Chill for up to 8 hours. Cut into 8 wedges.