Muffaletta

Notes From The Kitchen

 * The Olive Salad in this recipe is to be prepared the day before this sandwich is to be served.
 * It is best not to add all the ingredients for the Olive Salad to the food processor at once. You will achieve a better consistency if done in smaller batches.

Ingredients
Olive Salad
 * 5oz Ingredient::Green Olives with Pimentos (drained)
 * 1.75oz Ingredient::Non-Pareil Capers (drained)
 * 25.5oz Ingredient::Mild Giardiniera (drained)
 * 16oz Ingredient::Roasted Red Pepper (drained)
 * 8 moderately-sized Ingredient::Golden Peperoncini Peppers (drained)
 * 3-4 Ingredient::Cloves Garlic (peeled, minced)
 * 1/4c Ingredient::Extra Virgin Olive Oil
 * 1/8c Ingredient::Red Wine Vinegar
 * 1/2tbs Ingredient::Ground Black Pepper
 * 1tbs Ingredient::Italian Herbs Seasoning

Olive Salad

 * Pulse Green Olives and Capers in food processor until finely chopped, or to desired consistency. Place in secondary bowl.


 * Pulse Giardiniera in food processor until same consistency as Step 1. Place in secondary bowl.


 * Pulse Roasted Red Pepper in food processor until same consistency as Step 1. Place in secondary bowl.


 * Pulse Peperoncini Peppers in food processor until same consistency as Step 1. Place in secondary bowl.

Mix chopped ingredients well with Olive Oil, Red Wine Vinegar, Ground Black Pepper, Minced Garlic, and Italian Herbs Seasoning. Cover, and store over-night in refrigerator.

(WARNING: Placing face in food processor could be irritating to the skin!)