Name: Muffuletta
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Pitted kalamata olives - 1 cup; Pitted green olives - 1 cup; Fresh basil leaves - ½ cup; Finely chopped garlic - 1 tablespoon; Olive oil - ¼ cup; Italian bread - 1 (1 pound) loaf; Thinly sliced Genoa salami - ½ pound; Thinly sliced provolone cheese - ½ pound; Tomatoes, sliced - 3; Red onion, thinly sliced - 1 large

Ingredients for - Muffuletta

1. Pitted kalamata olives 1 cup

2. Pitted green olives 1 cup

3. Fresh basil leaves ½ cup

4. Finely chopped garlic 1 tablespoon

5. Olive oil ¼ cup

6. Italian bread 1 (1 pound) loaf

7. Thinly sliced Genoa salami ½ pound

8. Thinly sliced provolone cheese ½ pound

9. Tomatoes, sliced 3

10. Red onion, thinly sliced 1 large

How to cook deliciously - Muffuletta

1 . Stage

Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.

2 . Stage

Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.

3 . Stage

Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.