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New Orleans-Style Muffuletta

Ingredients
1/2 cup coarsely chopped pitted ripe olives
1/2 cup chopped pimiento-stuffed green olives
1 tablespoon snipped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon dried oregano, crushed
1 tablespoon olive oil
1 clove garlic, minced
1 16-ounce loaf ciabatta or unsliced French bread
6 lettuce leaves
3 ounces thinly sliced salami, pepperoni, or summer sausage
3 ounces thinly sliced cooked ham or turkey
6 ounces thinly sliced provolone, Swiss, or mozzarella cheese
1 or 2 medium tomatoes, thinly sliced
1/8 teaspoon coarsely ground pepper

Directions
1. In a small bowl combine the ripe olives, green olives, parsley, lemon
juice, and oregano. Cover and chill for 4 to 24 hours.

2. Meanwhile, stir together olive oil and garlic. Horizontally split
loaf of bread and hollow out inside of the top half, leaving a
3/4-inch-thick shell.

3. Brush the bottom half of the bread with olive oil mixture. Top with
lettuce, meats, cheese, and tomato slices. Sprinkle tomato slices with
pepper. Stir olive mixture. Mound atop tomato slices. Add top of bread.
To serve, cut into six portions. Makes 6 sandwiches.

Italian-style Muffuletta: Prepare as above, except omit the olives,
parsley, lemon juice, and oregano and omit step 1. Drain a 16-ounce jar
of pickled mixed vegetables, reserving the liquid. Chop the vegetables,
removing any pepperoncini stems if present. In a medium bowl combine
chopped vegetables; 2 tablespoons of the reserved liquid; 1/4 cup
chopped pimiento-stuffed green olives and/or pitted ripe olives; 1 clove
garlic, minced; and 1 tablespoon olive oil. Assemble sandwich as above,
spooning the pickled vegetable mixture atop the tomato slices.

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