Muffuletta Sandwich
['1 cup sliced marinated artichoke hearts', '1/2 cup shredded carrot', '1/2 cup shredded inner stalks celery', '1/2 cup finely chopped pitted green olives', '1/2 cup finely chopped roasted red peppers', '1/2 cup seeded, finely chopped pickled Tuscan peperoncini', '1/2 cup pitted chopped kalamata olives', '1/2 cup sliced pickled cocktail onions', '1/4 cup drained tiny capers in brine', '2 tablespoons red-wine vinegar', '3 anchovy fillets, chopped', '2 teaspoons dried oregano', '1/4 teaspoon peperoncino flakes', '16-ounce container giardiniera (assorted pickled vegetables), drained and chopped', '1 cup sliced marinated artichoke hearts', '1/2 cup finely chopped pitted green olives', '1/2 cup pitted chopped kalamata olives', '1/4 cup drained tiny capers in brine', '2 tablespoons extra-virgin olive oil', '3 anchovy fillets, chopped', '2 teaspoons dried oregano', '1/4 teaspoon peperoncino flakes', '8- inch round muffuletta bread, split open', '2 ounces provolone, sliced', '2 ounces deli ham, sliced', '2 ounces capicola, sliced', '2 ounces mortadella, sliced', '2 ounces low-moisture mozzarella, sliced', '2 ounces Genoa salami', 'sliced']
To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavors develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.
Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.
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