MUFFELETTA SANDWICH

FOR THE OLIVE SALAD:
1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
4 large carrots, peeled and thinly sliced diagonally
1 pound large Greek black olives
1 jar pepperoncini, drained (small salad peppers) left whole
1 large head fresh garlic, peeled and minced
1 whole stalk celery, sliced diagonally
2 small jars capers, drained
1 jar cocktail onions, drained
1 small jar celery seeds
1 small jar oregano
1 teaspoon freshly ground black pepper

Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.

FOR THE SANDWICH:
1 round loaf Italian bread
1/4 pound mortadella, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound hard Genoa salami, thinly sliced
1/4 pound Mozzarella cheese, sliced
1/4 pound Provolone cheese, sliced
1 cup olive salad with oil

Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Cut in quarters. Enjoy!

Serves four timid dieters, two hearty New Orleanians or one incredible maiale.
Source: Cookery N'Orleans Style