MUFFALATTA OLIVE SALAD SANDWICH

SALAD:
1 cup olive oil*
1 cup chopped oil cured black olives, (pitted)
1/2 cup roasted red peppers, chunks
1/2 cup chopped green stuffed olives
4 to 5 pepperoncini, minced
4 cloves garlic, finely minced
3 tbsp. fresh parsley
2 tbsp. white wine or balsamic vinegar
1/4 tsp. each oregano and basil
large pinch red pepper flakes
SANDWICH:
1 large round loaf bread**
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 cup Prosciutto or Capicola ham, thinly sliced
Pancetta, thinly sliced (optional)***

SALAD:
Combine ingredients for salad and refrigerate overnight so that flavors can mingle.

SANDWICH:
Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.

Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.

*When preparing the salad, use 1/2 cup less olive oil.
**Thinly sliced pancetta may be sauteed and used in addition to other cold cuts.

This recipe is a nice take-along for picnics and Summer day trips.

VARIATION:
A unique muffalatta-like calzone can be made by using home-made bread dough.

Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the bread dough. Roll out to a 14x9 inch rectangle.

Brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled.

Cut a vent hole in the dough to allow steam to escape. Bake in preheated 375 degrees F for 20 minutes or until golden.