Muffuletta
Olive salad:
2/3 c. green olives, pitted and coarsely chopped (I use salad olives, ie. olives
with pimientos, which are usually broken anyway)
2/3 c. black olives, pitted and coarsely chopped
1/4 c. pimiento, chopped
3 cloves garlic, finely minced
1 fillet anchovy, mashed (or equiv. anchovy paste)
1 T. capers
1/3 c. finely chopped parsley
1 tsp. oregano
1/4 tsp. black pepper
1/2 c. olive oil
Mix together and marinate at least 12 hours (the market used to have in a large
barrel that was always being added to); I usually quadruple this (at least) and
keep in a large jar in the refrigerator; kept that way it easily lasts 6 months,
provided you can restrain yourself.
The sandwich:
layer on a big loaf of Italian bread which has been sliced in half and slightly
scooped out:
1/3 lb. very thinly sliced hard salami
1/3 lb. very thinly sliced ham
1/3 lb. thinly sliced provolone cheese
olive salad
Spread at least 3/4" thick.
Note: that's the official sandwich: how we usually eat this is to omit the meats
and eat the olive salad w/cheese on really good bread or just to eat the olive
salad as a dressing on top of a green/veg salad of any type.