MUFFULETTA PO BOYS

1 (16-inch) loaf French bread, halved
Olive Salad (recipe follows)
¼ pound mortadella, thinly sliced
¼ pound dry Italian salami,* thinly sliced
¼ pound capicola, thinly sliced
1/3 pound sharp provolone, thinly sliced

Scoop out the interior of the bottom half of bread. Spread Olive Salad along bottom layer of bread. Layer 1/3 of mortadella, 1/3 of salami, 1/3 of capicola, and 1/3 of provolone. Repeat layers, and top with remaining Olive Salad; cover with top half of bread. Wrap in aluminum foil, and place between two heavy cutting boards. Place a heavy weight on top, and press firmly to flatten. Refrigerate at least 3 hours. Unwrap, and cut into 8 pieces.






Olive Salad

¼ cup pitted kalamata olives, finely chopped
1 cup green olives with pimentos, finely chopped
4 pepperoncini peppers, stems removed, finely chopped
1 (8-oz) jar giardiniera, finely chopped
¼ cup roasted red pepper, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
4 tablespoons capers
1 teaspoon crushed red pepper
½ cup olive oil
Salt and pepper, to taste


Instructions
In a large bowl, combine olives, pepperoncini, giardiniera, red pepper, garlic, oregano, capers, crushed red pepper, and oil. Add salt and pepper to taste. Cover and refrigerate up to 3 days.