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Categories:
mayonnaise olive oil red wine vinegar honey lime juice red pepper oregano freshly ground black pepper red onion carrot black olives green olives hearts piquillo peppers celery flat leaf kosher salt Muffuletta salami Swiss cheese
Viewed: 71 - Published at: 5 years agoIngredients
- 3/4 cup mayonnaise
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- Freshly ground black pepper
- 1 red onion, diced
- 1 cup diced carrot
- 1 cup diced black olives
- 1 cup diced green olives
- 1/2 cup diced marinated artichoke hearts
- 1 cup diced piquillo peppers
- 1/2 cup diced celery
- 1/3 cup freshly chopped flat-leaf parsley
- Kosher salt
- 1 muffuletta or round Italian loaf (10 to 12 inches in diameter)
- 2 ounces each thinly sliced Genoa salami, hot sopressata, mortadella, and smoked turkey
- 2 ounces each thinly sliced imported Swiss cheese and aged provolone
Method
- Whisk together the mayonnaise, olive oil, vinegar, honey, lime juice, red pepper flakes, oregano, and 1 teaspoon black pepper in a large bowl.
- Add the onion, carrot, olives, artichoke hearts, peppers, celery, and parsley; toss, and season to taste with salt.
- Cover with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour.
- Slice the bread in half, and pull some of the interior from the middle of the roll to make room for the other ingredients.
- Spread a generous amount of the olive oil salad on each half.
- (You will probably have some salad leftover; it holds for 2 or 3 days in the refrigerator.)
- Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese.
- Cover with the top half of bread, press gently, slice into wedges, and serve.
