NAPOLEON HOUSE MUFFULETTA

Italian Olive Salad for Muffuletta

Makes 4 cups

1 cup pimento-stuffed queen olives, chopped

1 cup Kalamata olives, chopped

1/3 cup canned artichoke hearts, coarsely chopped

1/4 cup cocktail oninos, drained, chopped

1/2 cup canned chickpeas, drained, chopped

1/2 cup drained, chopped pickled vegetables

1 tablespoon drained capers

1/4 cup finely chopped green bell pepper

1/2 teaspoon minced garlic

1 tablespoon drained pimentos, chopped

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

1/2 teaspoon black pepper

In a large bowl, combine olives, vegetables and garlic. Add oil, vinegar, oregano and black pepper. Mix well. Cover and refrigerate at least 8 hours. May be refrigerated for up to a week.

Napoleon House Muffuletta

Makes one 9-inch sandwich, to serve four or as needed

1 9-inch round seeded muffuletta or Italian bread

Extra-virgin olive oil for brushing

4 slices Chisesi ham (about 4 ounces)

5 slices Genoa salami (about 2 ounces)

2 slices pastrami (about 2 ounces)

3 slices provolone (about 2 ounces)

3 slices Swiss cheese (about 2 ounces)  

2/3 cup Italian olive salad (above)

Preheat oven to 350 degrees. Slice loaf in half and brush both sides with olive oil. Layer bottom half with meats and cheeses. Top with olive salad and top of the loaf. Wrap in foil and bake 20 minutes, or until sandwich is thoroughly heated. Cut as desired and serve warm.