Muffaletta Sandwich Recipe

New Orleans-Style Olive Mix

2 cups chopped pitted green olives with pimientos (10-ounce jar)
3/4 cup chopped black or kalamata olives
2 tablespoons chopped celery
3/4 cups chopped carrots
1/2 cup chopped cauliflower
1/4 cup chopped flat-leaf parsley
1/2 cup chopped red pepper
2 tablespoons capers
1/4 teaspoon celery seed
1 1/2 teaspoons dried oregano
1/2 teaspoon dried rosemary
3/4 teaspoon coarsely ground black pepper
1 1/2 tablespoons white wine vinegar
3/4 cup olive oil

Sandwich:
1 loaf round Italian bread
1 to 1 1/2 cups olive mix
1/4 pound sliced mozzarella cheese
1/4 pound sliced provolone cheese
1/4 pound lean ham, thinly sliced
1/4 pound hard salami, thinly sliced
1/4 pound mortadella, thinly sliced (can substitute good quality
bologna)

1. To prepare olive mix, combine all ingredients in a large mixing bowl.
Stir well. Spoon into a 1-quart jar with lid. Refrigerate about 1 week
before serving. Will keep almost indefinitely in the refrigerator.
2. To prepare sandwich, slice Italian bread evenly in half. Spread olive
mix on both halves. Layer cheeses and meats evenly on top. Place two halves of sandwich together. Slice into wedges. Serves 8.

Recipe by Brooks Hamaker, "Relish the American Table," Feb. 11, 2007.

Per serving: 370 calories, 22g fat, 45mg chol., 20g prot., 24g carbs, 1g
fiber, 1220mg sodium.