Muffuletta with Sun-Dried Tomatoes

Name: Muffuletta with Sun-Dried Tomatoes
Yield: Serves 6 to 8
Cuisine: Southern, US & Canada, American
Ingredients: 1 cup, pitted green olives, chopped coarse; 1 cup, pitted black olives, chopped coarse; 3/4 cup, extra-virgin olive oil; 4 ounces, roasted red peppers (jarred), drained and chopped fine (1/2 cup); 4 ounces, oil-packed sun-dried tomatoes, drained and chopped (1/2 cup); 1/4 cup, minced fresh parsley leaves; 2 tablespoons, lemon juice; 1 teaspoon, dried oregano; 1 clove, garlic, minced; 1 , large (9-inch) round Italian or French bread; 8 ounces, mortadella, thinly sliced; 8 ounces, provolone cheese, thinly sliced; 8 ounces, hard salami, thinly sliced

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When poorly prepared, a muffuletta is a soggy, bland sandwich that can easily fall apart. Our goal was to make this sandwich flavorful and manageable to eat.

SERVES6 to 8

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