This recipe comes to us from Eileen Plichta.

Muffaletta is traditionally served as a sandwich made with a loaf of Italian sesame bread and served with a marinated olive salad, white cheeses and salami.

Makes 6 servings

3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped black-ripe olives or Calamatas
½ cup roasted sweet red peppers, chopped
1 cup olive oil
3 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
1/3 pound gluten-free salami
½pound provolone cheese
½pound mild white cheese
1/3 pound gluten-free mortadella
1/3 pound gluten-free prosciutto

1 loaf of gluten-free Italian bread, with sesame seeds

Cooks note: The roasted red peppers are Italian-style, available at many Italian delis.

Take one loaf fresh gluten-free Italian bread -usually with sesame seeds (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

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