Muffuletta

 

Ingredients
Olive Salad
1 cup Giardiniera (Italian picked vegetables), drained
1 cup mixed olives , Kalamata, and green
1 shallot , peeled and quartered
1 large garlic clove , peeled
1/44 cup Italian parsley leaves
1/2 teaspoon dried oregano
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon brined capers , drained

Sandwich
8 to 9 inch round boule (focaccia, ciabatta, or muffuletta bread)
1/4 pound vegan salami, thinly sliced
1/4 pound vegan Bologna, thinly sliced
1/4 pound vegan ham, thinly sliced
1/4 pound vegan Provolone , thinly sliced
1/4 pound vegan Mozzarella , thinly sliced

Instructions
Make the Salad
Add Giardiniera, olives, shallot, garlic, and parsley to the bowl of a food processor. Pulse 5-6 times, until evenly chopped with no large pieces remaining. Transfer to a bowl and stir in oregano, vinegar, olive oil, and capers until combined. Cover and let stand at least an hour, or refrigerate overnight. (Bring salad back to room temperature before assembling sandwiches if refrigerating.)

Assemble the Sandwich
Slice bread round in half. If it's thick, hollow out some of the interior to make room for the fillings. Spread each bread half with about 1/3 to 1/2 cup of olive salad (amount will depend on the size of your round, you might have leftover salad). Layer with sliced vegan meats and cheeses, place halves together, and wrap with plastic wrap. Weight sandwich with a grill press or a cast iron skillet and refrigerate for an hour. Unwrap, cut muffuletta into wedges, and serve.