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Ingredients

• 5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar
• 6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar
• 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar
• 3 ounces pitted Calamata olives (1/2 cup), sliced
• 2 1/2 teaspoons minced garlic
• 1 tablespoon minced shallot
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• Pinch of dried thyme
• Pinch of crushed red pepper
• 1/2 cup extra-virgin olive oil
• 1 large loaf seeded Italian bread (about 1 1/4 pounds), split
• 1/4 pound sliced fresh mozzarella
• 6 ounces sliced capocollo or prosciutto
• 1/4 pound sliced genoa salami
• 1/4 pound sliced mortadella
• 1/4 pound sliced mild provolone cheese
• Peperoncini, for serving

Description

Http://www.foodandwine.com/recipes/emerils-muffuletta

Group Recipes