Muffaletta (Olive Salad) and Salami Submarine

Okay…this recipe always makes me think of fall. Picture perfect fall picnics, football tailgaters, lunch on the field after a day of soccer and football games…
The first time I ever made this recipe (which was an attempt at recreating something that I had tried in the south), I made it for friends at the beach and it was AMAZING…either that or we were all so famished that anything would have tasted delicious. One thing you should know about me, is I am pretty picky about bread. Let’s just say that this would be fabulous no matter what but it would be even better with the right kind of bread. Crusty French bread or Rustic Italian or Sourdough…don’t let this get slathered on just any old loaf of bread now y’all!

Muffaletta (Olive Salad) and Salami Submarine
18-inch or so long loaf of crusty French bread (or rustic Italian or Sourdough)
¼ pound of Genoa salami, thinly sliced (ooohhh prosciutto would be amazing too)
¼ pound of Swiss cheese
1 qt. of Muffaletta (olive salad) recipe below

Carefully cut open the bread lengthwise without cutting all the way through to the other side. Scoop out a little of the bread (this could make great croutons) from each half. Divide the olive salad and pack into each half of the bread. Layer salami and cheese in rows down each half. Close and wrap tightly in heavy aluminum foil. To fully blend the mixture (I know it sounds strange), place heavy books on top of the sandwich and allow it to rest for a few hours. I put mine in the fridge here (or cooler if you are traveling to a football game). When ready to serve you can slice it into 2 inch portions to serve 9 OR if you are near an oven, pop it in for 20 minutes (my favorite way).

Muffaletta (olive salad)
3 cups Greek, green, Kalamata and black olives sliced off the pit
¼ cup or more of fresh basil, chopped
2 garlic cloves, crushed
4 Tab. Olive Oil
3 Tab. Red wine vinegar (I’ve also used balsamic vinegar)
7 oz. roasted red peppers, chopped (optional)
2 Tab. Capers, drained (optional)

Toss all ingredients together and store in tightly covered container in the refrigerator. This mixture improves with age and is fabulous on many sandwiches.