WASATCH MUFFALETTA

1 - 4.75 oz. jar pimento-stuffed olives, drained & chopped
1 large tomato, seeded and chopped
1 celery stalk, finely chopped
2 cloves garlic, finely chopped
1 T. red-wine vinegar
1/2 t. Italian Seasoning
1/4 t. salt
1/8 t. pepper
1/3 cup olive oil
1 medium size round Italian bread loaf, cut horizontally in half*
¼ lb. each sliced salami, sliced provolone, sliced spicy Italian ham, sliced mozzarella

Mix olives, tomato, celery and garlic in a bowl. Whisk vinegar, salt, pepper & oil in another bowl. Add to olive mixture & refrigerate for at least one hour.

Gently pull out some of the bread from the inside of your Italian loaf. Spoon 1 cup olive mixture over bottom half of bread. Layer salami, provolone, ham & mozzarella. Top with remaining olive mixture. Cover bread with top and wrap entire loaf tightly in plastic wrap. Place on a baking sheet & put a heavy pot on top to apply weight. Let stand at room temperature for 1 hour. Cut in 8 wedges and serve.

*you can also use the little mini soup bowl bread loaves. Just spread your ingredients equally among up to 4 mini loaves. There’s nothing wrong with using Po’Boy buns either!