Real N'awlins Muffuletta

Ingredients

• 1 cup pimento-stuffed green olives , crushed
• 0.5 cups drained kalamata olives , crushed
• 0.5 cups pepperoncini , drained
• 0.25 cups roughly chopped pickled cauliflower florets
• 0.25 cups marinated cocktail onions
• 2 cloves garlic , minced
• 2 tablespoons drained capers
• 1 tablespoon chopped celery
• 1 tablespoon chopped carrot
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.75 teaspoons ground black pepper
• 0.5 teaspoons celery seed
• 0.5 cups olive oil
• 0.25 cups canola oil
• 0.25 cups red wine vinegar

Instructions

1. 1

   To make the olive salad: Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot.

2. 2

   Combine with oregano, basil, black pepper, and celery seed in a medium bowl. Add in olive oil, canola oil, and vinegar. Mix together and transfer the mixture into a glass jar (or other nonreactive container). Pour in more oil to cover if needed.

3. 3

   Cover jar or container and refrigerate at least 8 hours to overnight.

4. 4

   To make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling.

5. 5

   Spread each piece of bread with equal amounts of the olive salad, including oil.

6. 6

   Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices.

7. 7

   Replace top half on each loaf and cut the sandwiches into quarters.

8. 8

   Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.