Muffaletta Sandwich

3 large garlic cloves, crushed

1 C. chopped green olives stuffed with pimientos

1 C. pitted and chopped "black-ripe" olives or Calamatas

1/2 C. roasted sweet red peppers, chopped

1 C. olive oil

3 T. chopped fresh parsley

2 T. white wine vinegar

1/3 pound salami

1/2 pound provolone cheese

1/2 pound mild cheese

1/3 pound mortadella

1/3 pound prosciutto

Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves for smaller sandwiches). Cut the loaf (or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf - use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mordatella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

Makes 6 servings.