NOLA Muffaletta

For the olive salad

• 1 1/2 cups Kalamata olives, finely chopped
• 1 1/2 cups pimiento stuffed green olives, finely chopped
• 1 cup giardiniera, finely chopped
• 1 tablespoon brined capers, chopped
• 2 cloves finely minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried Italian seasoning
• 1/2 cup finely chopped red onion
• 1/2 cup chopped flat leaf parsley
• 1/2 cup extra virgin olive oil

1. Combine all ingredients and refrigerate for at least an hour for the flavors to blend.

For the sandwich

• 1 loaf ciabatta bread ( about 14 x 8 inches) sliced horizontally
• 1/2 to 3/4 pounds deli ham, sliced thin
• 1/2 to 3/4 pounds genoa salami, sliced thin
• 1/2 pound thinly sliced provolone cheese
• As much or as little of the olive salad as you like
• Extra virgin olive oil
• Dried Italian seasoning

1. Brush the cut sides of the ciabatta loaf with the olive oil and sprinkle some Italian seasoning over.
2. Layer the salami, ham and cheese on the bottom side of the bread, finishing with a thick layering of the olive salad.(or sprinkle the olive salad between each layer of meat and cheese -No rules!)
3. Place the top of the loaf on the sandwich, wrap tightly in plastic wrap and place the loaf in the refrigerator with some weight on it for at least two hours. Slice and serve.