Recipe: Meatless Muffaletta (using peppers and cheese)

MEATLESS MUFFALETTA

FOR THE VEGETABLE MIXTURE:
1 (9 1/4 oz) jar olive salad
1 (9 1/2 oz) jar mixed pepper salad, drained
1/2 cup sliced drained pickled hot cherry peppers
3 tbsp olive oil
2 1/2 tbsp balsamic vinegar or red wine vinegar
2 tbsp minced fresh oregano or 1 tsp dried, crumbled
2 garlic cloves, minced
FOR THE SANDWICH:
1 large round semolina or sourdough loaf, about 7-inches in diameter and 3-inches high
12 oz smoked mozzarella cheese, sliced, room temperature

Combine the vegetable mixture in bowl. Let stand at room temperature 30 minutes.

Using serrated knife, cut bread in half horizontally. Remove some soft interior pieces from each half, leaving shell of bread about 1-inch thick; reserve crumbs for another use.

Spoon 2/3 of olive salad mixture into bottom half of bread. Place mozzarella over. Top with remaining olive salad.

Cover with top half of bread and press to compact slightly. Transfer muffaletta to large plate. Weight it with heavy saucepan or skillet and let stand 30 minutes.

Remove saucepan. Cut sandwich into 4 wedges.

Makes 4 servings
Source: Dave Breece, 1990's