Muffuletta's Anyone?

For Superbowl Sunday I decided to do a spontaneous party and serve muffulettas. I'd been craving them since the day I first had them in New Orlean's in January. God they're good.

I decided I needed to make my own olive relish too. I just couldn't - in good conscious - buy olive relish when I knew I could make it just as easily. It was, in my opinion, absolutely delicious!!!

Muffaletta Olive Relish

Yeilds - A lot!

• 1 1/2 cups Green olives, pitted
• 1/2 cup Kalamata olive, pitted
• 1 cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
• 1 tablespoon Capers
• 3 cloves Garlic, chopped
• 1/8 cup Celery, thinly sliced
• 1 tablespoon Italian parsley, chopped
• 1 tablespoon Fresh oregano (2tsp dried)
• 1 teaspoon Red pepper flakes
• 3 tablespoons Red wine vinegar
• 1/4 cup Roasted red pepper
• 1 tablespoon Green onion, thinly sliced
• Season to taste

1. Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with Extra Virgin Olive Oil about 1 - 1 1/2 Cups

2. Put into a bowl or jar, cover and let the flavors marry for about one week.

Then the Muffuletta sandwich recipe I followed was simple...

1 10″ round loaf Italian bread

Olive Relish

1/4 lb Genoa Salami

1/4 lb Ham

1/4 lb Mortadella (I couldn't find mortadella so I used sopressata)

1/8 lb Provolone

Assembly:Cut the bread in half length wise.

Brush both sides with the oil from Olive relish

Layer half of the genoa salmi, ham, sopressata on the bottom half of the bread.

Then the Provolone

Top this with the olive relish.

Then put other half of provolone, and meats.

Top again with olive relish.

Put the lid on and press it down without smashing the bread.

Quarter it or slice it.

You’ve just created pure heaven.