A muffuletta is both a Sicilian round sesame bread and a popular sandwich from Italian immigrants in New Orleans, Louisiana, using the same bread.
green olives in oil
black olives packed in oil
small roasted red bell pepper
pickled Italian vegetables
red wine vinegar
extra virgin olive oil
finely sliced capicola
finely sliced mortadella
Mix the olives, capers, chopped pepper, parsley, giardiniera and garlic in the bowl of a food processor.
Pulse a few times until coarsely chopped until obtaining pieces of about ⅓ inch (1 cm).
Transfer to a salad bowl. Add the vinegar, 3 tablespoons of olive oil and mix.
Cover the salad bowl with plastic wrap and let the mixture macerate for 3 hours.
Cut the muffuletta bread in half.
On one of the two sides, spread a tablespoon of olive oil that is remaining.
Spread each cut side generously with the olive salad, taking care to spread the juice evenly.
Lay half of the salami on the lower half of the bread, followed by half of the mortadella, half of the capicola and half of the provolone. Repeat the layers with the rest of the meats and cheeses.
Close the sandwich and gently press.
For best results, wrap in foil and let stand for 1 hour before serving.
Just before serving, using a sharp knife, cut into triangular wedges.