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Ingredients<\/strong> How to:<\/strong><\/p>\n OLIVE SALAD<\/strong> <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients OLIVE SALAD 1\/2\u00a0c.\u00a0fresh Italian parsley, coarsely chopped 1\/2\u00a0c.\u00a0pitted pimento-stuffed or Castelvetrano green olives 1\/2\u00a0c.\u00a0store-bought or homemade\u00a0giardiniera, coarsely chopped 1\/3\u00a0c.\u00a0roasted red peppers, coarsely chopped 1\/3\u00a0c.\u00a0pitted … <\/p>\n","protected":false},"author":1,"featured_media":2140,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/2139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/comments?post=2139"}],"version-history":[{"count":1,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/2139\/revisions"}],"predecessor-version":[{"id":2141,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/2139\/revisions\/2141"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media\/2140"}],"wp:attachment":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media?parent=2139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/categories?post=2139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/tags?post=2139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nOLIVE SALAD
\n1\/2\u00a0c.\u00a0fresh Italian parsley, coarsely chopped
\n1\/2\u00a0c.\u00a0pitted pimento-stuffed or Castelvetrano green olives
\n1\/2\u00a0c.\u00a0store-bought or homemade\u00a0giardiniera, coarsely chopped
\n1\/3\u00a0c.\u00a0roasted red peppers, coarsely chopped
\n1\/3\u00a0c.\u00a0pitted Kalamata olives
\n2\u00a0tbsp.\u00a0drained capers
\n2\u00a0tbsp.\u00a0extra-virgin olive oil
\nASSEMBLY
\n1 (1 lb.) round loaf of crusty Italian-style bread, preferably with sesame seeds
\n1\/4\u00a0lb.\u00a0sliced sweet soppressata
\n1\/4\u00a0lb.\u00a0sliced mortadella
\n1\/4\u00a0lb.\u00a0sliced provolone
\n1\/4\u00a0lb.\u00a0sliced capicola
\nExtra-virgin olive oil, for brushing (optional)<\/p>\n
\nIn a food processor, pulse parsley, green olives, giardiniera, red peppers, Kalamata olives, capers, and oil, stopping once or twice to scrape the sides of the bowl, until well combined but still chunky, about 30 seconds.
\nMake Ahead: Salad can be made 1 month ahead. Store in an airtight container, drizzle oil on top and refrigerate.
\nASSEMBLY<\/strong>
\nStep\u00a01Slice loaf of bread in half lengthwise. Cover cut sides with olive salad. On bottom half, layer soppressata, mortadella, provolone, then capicola.
\nPlace the top half of the loaf over to close the sandwich. Set the sandwich on a baking sheet. Cover with a second baking sheet, then stack a wooden cutting board, cast-iron skillet, or another heavy object on top. Let sit at room temperature until olive salad saturates bread, about 30 minutes.
\nIf serving cold, slice muffuletta into 6 wedges and serve.
\nIf serving hot, preheat oven to 375\u00b0. Brush the top of the loaf with oil and place the sandwich on a parchment-lined baking sheet. Bake the sandwich until the cheese is melted, the meat begins rendering its fat, and the bread is golden brown, about 10 minutes. Slice into 6 wedges and serve.
\nMake Ahead: Assembled sandwiches can be made 2 days ahead. Wrap in plastic wrap and refrigerate.<\/p>\n