Want to try making a Muffaletta Sandwich; my version is halal.
Olive Salad- Version 1
1 cup marinated artichoke hearts, sliced
½ cup carrots, shredded
½ cup celery ribs, shredded
½ cup green olives, pitted and finely chopped
½ cup roasted red peppers, finely chopped
½ cup pickled tuscon peperoncino, finely chopped
½ cup kalamata olives, pitted
½ cup cocktail onions
¼ cup tiny capers, in brine, drained
2 tablespoons red wine vinegar
3 anchovy fillets, chopped
2 teaspoons dried oregano
¼ teaspoon peperoncino
Olive Salad-Version 2
1 container giardiniera, drained and chopped (16-ounce)
1 cup marinated artichoke hearts, sliced
½ cup green olives, pitted and finely chopped
½ cup kalamata olives, pitted and chopped
¼ cup tiny capers, in brine, drained
2 tablespoons extra-virgin olive oil
3 anchovy fillets, chopped
2 teaspoons dried oregano
¼ teaspoon peperoncino
For the Muffaletta
1 loaf Muffaletta bread, (8-inch round), split open
2 ounce provolone, sliced
2 ounces beef salami, sliced
2 ounces low-moisture mozzarella, sliced
2 ounces of spicy turkey slices
