Title: Muffalatta
Categories: Brunch Ethnic Lunch Sandwich
Yield: 4 Servings

4 1/2	oz	Black olives, finely diced
4 1/2	oz	Green olives, finely diced
4 1/2	oz	Pepperoncini rings, finely diced
4 1/2	oz	Capers
4 1/2	oz	Carrots, finely diced
4 1/2	oz	Celery, finely diced
4 1/2	oz	Onions, finely diced
2		Cloves garlic, minced
		Salt, to taste
		Pepper, to taste
		Extra virgin olive oil, to coat
1		Round loaf sour dough bread, quartered and sliced
		Ham, sliced
		Turkey, sliced
		Provolone cheese, sliced
		Salami, sliced

Mix first 11 ingredients (all vegetable should be in a fine dice) adding enough olive oil to bind vegetables but not overpower - and let stand for at least 1/2 hour to blend flavors. Use olive can to measure all remaining ingredients. If you're lucky enough to have Vidalia onions - use them!

Cut sour dough round in quarters and slice each quarter in half horizontally to make top and bottom of sandwich. Cover bottom slice with Muffalata filling, then choices of meat and cheese and top with more filling and top slice of sourdough. Heat briefly in microwave just to soften cheese and warm sandwich slightly.

Fillings and ingredients (such as finely diced red, green and yellow peppers and/or blanched cauliflower) can be varied to suit your taste and the season. Great meal to serve company since most of it can be prepared ahead of time. Could also be an interesting brunch addition! Recipe by: Kat Lawson, Toronto

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