Muffuletta Sandwich with Olive Salad

Olive salad

• 120 g Green pitted olives
• 120 g Greek marinated olive mix
• 2 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Dried oregano
• ½ tsp Black pepper

Sandwich

• 1 large Tuscan country bread, round loaf
• 160 g Provolone cheese
• 120 g Cured salami
• 120 g Mortadella
• 120 g Cured ham

1. Make the olive salad: roughly chop the green pitted olives and the Greek marinated olive mix, then tip into a mixing bowl. Stir in the extra virgin olive oil, red wine vinegar, dried oregano and black pepper until glossy and well combined.
2. Using a bread knife, cut the Tuscan country bread in half horizontally. If the loaf is very bready, pull out a little of the soft interior from both halves to make room for the filling.
3. Layer the bottom half with half the provolone cheese, then add the cured salami, mortadella and cured ham in even folds. Spoon the olive salad generously over the meats, then finish with the remaining provolone cheese and close the sandwich.
4. Press the sandwich firmly, then weigh it down with a heavy pan or a few tins and leave at room temperature so the flavours soak into the bread. Rest for 10 minutes, then cut into wedges and serve.

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