Muffelatta  Sandwich and  Appetizers

OLIVE SALAD
1 cup chopped pimento stuffed olives
1 cup pitted and chopped black ripe olives or -- calamatas
3 large garlic clove -- crushed
1/2 cup roasted sweet red peppers -- in small dice
2 tablespoons white wine vinegar
1 cup olive oil
3 Tbsp. chopped fresh parsley
MUFFELATA
1 large round freshly baked italian loaf
1/3 pound salami -- sliced thin (Genoa
or Italian wine cured)
1/2 pound provolone cheese -- sliced thin
1/2 pound mild cheese -- such as Havarti,
sliced
1/3 pound mortadella or prosciutto or coppa ham -- sliced

Make the salad the day before and keep at room temperature.

Cut the bread in half horizontally, as you would for a sandwich. Scoop
out some of the center of the loaf.

Drizzle olive oil from the salad on both halves of the bread. Use plenty!

On the bottom half, place the salami, olive salad, cheeses and mortadella or prosciutto.
Top with the other half of the loaf. Cut into wedges.

Use an electric knife to slice very thin for perfect appetizers