Muffulettas : Sandwiches can be wrapped tightly and refrigerated up to 1 day

Sandwiches can be wrapped tightly and
refrigerated up to 1 day.

Total time 25 minutes

Makes 4 main-dish servings

·        
1 c. giardiniera, rinsed, drained, and roughly
chopped

·        
¼ c. pimiento-stuffed olives, rinsed, drained,
and sliced

·        
¼ c. pepperoncini, rinsed, drained, and sliced

·        
2 stalks celery, thinly sliced at an angle

·        
¼ c. packed fresh flat-leaf parsley leaves

·        
2 tbsp. extra virgin olive oil

            Pepper

·        
1 loaf (8-in. round)

            Artisanal country bread

·        
4 oz. thinly sliced Genoa salami

·        
4 oz. thinly sliced

            Lower-sodium deli ham

·        
4 oz. thinly sliced provolone cheese

1. In large bowl, combine giardiniera,
   olives, pepperoncini, celery, parsley, 1 tablespoon oil, and 1/8 teaspoon
   freshly ground black pepper. Toss until well mixed.
2. Use serrated knife to cut bread in half
   horizontally. With fingers, remove most of center of bread, leaving 1 inch
   of bread all around crust. Reserve center of bread for another use.
3. Drizzle 1 tablespoon oil all over cut
   sides of loaf. Layer salami and ham on bottom half of bread. Top with
   giardiniera mixture, then cheese. Cover with top half of bread, pressing
   top down. Use serrated knife to cut sandwich into quarters. Sandwiches can
   be wrapped tightly and refrigerated up to 1 day.

Each serving: About 385 calories, 20 g protein, 16 g carbohydrate, 26 g total fat
(9 g saturated), 1 g fiber, 61 mg cholesterol, 1,600 mg sodium.

Muffulettas