TAILGATE MUFFULETTA

This big sandwich might be costly to make, but it feeds at least six  and is even better after a while in the refrigerator or cooler.

Tailgate Muffaletta Sandwich

Makes 6 to 8 servings

1-1/2 cups chopped pimiento-stuffed olives

1 cup chopped ripe olives

2 tablespoons capers, drained

3 anchovies, drained and chopped

2/3 cup olive oil

1-1/2  tablespoons fresh lemon juice

1/2 cup chopped parsley

2 garlic cloves, minced

1 teaspoon dried oregano leaves

1 round loaf Italian bread (8 to 10 inches round)

2/3 pound mortadella, thinly sliced

2/3 pound provolone cheese, thinly sliced

2/3 pound Italian salami, thinly sliced

Combine the olives, capers, anchovies, olive oil, lemon juice, parsley, garlic and oregano in a bowl. Cover and chill for 2 to 4 hours.

To assemble the sandwich, split the loaf of bread in half horizontally. Remove some of the soft inside bread from both the top and the bottom, leaving 3/4-inch-thick shell.

Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl. Stir the relish to blend and then spoon half onto the bottom round of bread. Arrange the mortadella slices over the olive salad. Then layer the provolone and salami. Mound the remaining olive salad over that and cover with the top shell. Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour.