Title: Nancy's Fabulous Muffaletta Sandwiches
Categories: Italian Sandwich
Yield: 6 Servings

3	lg	Garlic cloves, crushed
1	c	Chopped green olives stuffed with pimientos
1	c	Pitted and chopped "black-ripe" olives or Calamatas
1/2	c	Roasted sweet red peppers, chopped
1	c	Olive oil
3	tb	Chopped fresh parsley
2	tb	White wine vinegar
1/3	lb	Salami
1/2	lb	Provolone Cheese
1/2	lb	Mild Cheese
1/3	lb	Mortadella Cheese
1/3	lb	Prosciutto

The roasted red peppers are Italian-style, available at many Italian delis. When you're ready for a sandwich the next day, assemble the following:

One loaf fresh Italian bread (one big round for a monster, individual hero (grinder, sub,...) loaves will do fine for smaller sandwiches)

Cut the loaf (loaves) in half, and scoop out a little of the inside to make some room. 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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