Steps
- Pulse ¾ cup of pitted mixed oil-packed olives, ½ cup of giardiniera, and ¼ cup of roasted red peppers with 2 tablespoons of parsley leaves, 1 tablespoon of capers, and 1 minced garlic clove, leaving pieces no larger than ½in / 1cm.
- Stir in 3 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar. Cover and refrigerate overnight.
- Split 1 large sesame muffuletta loaf horizontally. Spread both cut surfaces with the olive salad and its juices.
- Layer half each of 150g of thinly sliced sweet soppressata, 150g of thinly sliced mortadella, 150g of thinly sliced capicola, and 150g of thinly sliced provolone on the base. Repeat, close, and press lightly.
- Wrap tightly and rest for 1 hour, then cut into wedges.