|Chopped pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Chopped ripe olives||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped mixed pickled vegetables||1⁄2 Cup (8 tbs)|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried oregano||1 Teaspoon, crushed|
|Freshly ground pepper||4 Dash (Several Dashes)|
|Muffuletta loaf/One 1 1/2 pound loaf purchased italian bread||1|
|Thinly sliced genoa salami||4 Ounce|
|Sliced provolone cheese/Sliced mozzarella cheese||4 Ounce|
|Capicola slices/Fully cooked ham||4 Ounce|
In a medium mixing bowl combine the pimiento stuffed olives, ripe olives, cel ery, pickled vegetables, olive or salad oil, parsley, lemon juice, garlic, orega no, and pepper.
Cover and chill in the refrigerator for 8 hours or overnight, tossing once or twice.
To assemble the sandwich, cut the loaf of bread in half horizontally.
Cut a 1/2 inch thick slice from the cut side of the bottom half of the bread.
(Wrap slice and use another time.) Drain the olive mixture, reserving the liquid.
Brush the cut sides of bread with some of the reserved liquid.
Layer bottom of bread loaf with the sliced salami, provolone or mozzarella cheese, cappicola or ham, and the olive mixture.
Top with lettuce leaves, if desired.
Cover with the top half of the bread.
Cut the sandwich into six wedges to serve.