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Export 15 ingredients for grocery delivery
Step 1
Mix together the olives, giardiniera, roasted red peppers, shallot, garlic, olive oil, vinegar, basil and oregano in large bowl.
Step 2
Slice the loaf of bread in half lengthwise and scoop out part of the interior to make room for the olive-pepper salad. Save the scooped out bread for another use if you’d like.
Step 3
Lay the bread slices down with the insides facing up.
Step 4
Spread the olive tapenade mixture evenly over the bread slices.
Step 5
Layer the bottom slice with capicola, mortadella, salami and provolone cheese.
Step 6
Top with the other half of bread.
Step 7
Wrap the entire muffaletta sandwich with plastic wrap and set a pan or other weight over the top of the sandwich to lightly press it down. This will let the bread soak up some of the tapenade juices and build a lot of flavor. Set aside for 1 hour.
Step 8
Unwrap the sandwich, slice it into 8 triangular pieces and serve.
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