Yield: 8 servings
1 jar (5 ounces) pimiento stuffed olives drained and chopped
1 can (3-1/4 ounces) pitted black olives drained and chopped
2 tbsp olive oil
3 tbsp fresh parsley minced
1 tbsp capers drained
1 1/2 tsp garlic minced
1/2 tsp dried oregano
1 loaf round Italian bread
8 oz TURKEY SALAMI SLICES
4 oz Provolone cheese thinly sliced
In medium-size bowl combine olives, oil, parsley, capers, garlic and oregano.
With serrated bread knife, slice bread in half lengthwise. Hollow out each bread half, leaving 3/4-inch outside shell. Reserve removed bread for another use.
Over bottom half bread shell, spread half of the olive mixture. Evenly arrange 4 ounces turkey salami over olive mixture. Top with cheese and remaining turkey salami.
In top half bread shell spread remaining olive mixture. Invert top bread shell over bottom bread half and press down firmly. Wrap muffuletta in foil. Refrigerate overnight.
To serve, cut muffuletta into 8 wedges.