Muffuletta

Ingredients
1 large round sourdough bread loaf
1- 1 1/2 cups Creole Olive Salad, recipe follows
4 ounces mortadella, thinly sliced
4 ounces each of cappocolo, culatello, or other cured Italian ham, thinly sliced
4 ounces mozzarella, thinly sliced
4 ounces provolone, or fontina, thinly sliced
Pickled pepperoncini, garnish
Creole Olive Salad:
1/2 cup pitted brine-cured black olives, such as Nicoise, sliced
1/2 cup large (queen) pimiento-stuffed olives, sliced
1/2 cup peppadew chopped
1/4 cup extra-virgin olive oil
1 tbsp minced shallots
1 tbsp finely chopped celery
1 tbsp minced fresh flat-leaf parsley
1 tsp minced garlic
3/4 tsp freshly ground black pepper

Cooking Tools

Butchers paper or plastic wrap

Directions
Slice the bread in half horizontally, and remove enough of the doughy insides to make room for the fillings. Spread about 1 cup of the olive salad and its oil on the bottom, spreading to saturate the bread with oil. Alternately layer the bottom bread with the meat, cheese, and remaining olive salad to taste.
Wrap tightly in butcher’s paper or plastic wrap. Let sit for 90 minutes in refrigerator for the flavors to marry and the oil to soak into the bread. Unwrap, cut into wedges and place on a large serving plate with the pepperoncini.
Serves 4-6