Marcangelo Antipasto Misto Muffuletta

Ingredients

Crunchy Olive Tapenade

½ cup Sicilian green olives, like Castelvetrano or Bella di Cerignola, pitted and roughly chopped (about 15 olives)
½ cup marinated artichoke hearts, chopped
¼ cup roasted red peppers, finely diced
1 stalk celery, finely diced
2 tbsp. capers, chopped
2-3 small pickled hot yellow peppers, chopped
3 tbsp. extra virgin olive oil
2 tsp. red wine vinegar
Salt and pepper to taste

8” loaf fresh Italian focaccia or ciabatta

6-8 slices provolone

2 x 100 pkg. Marcangelo Antipasto Misto

6-8 slices mozzarella

For the crunchy olive tapenade, in a medium bowl, stir together the olives, artichokes, roasted peppers, celery, capers and pickled peppers. Stir in the olive oil and vinegar and taste, adjusting seasoning if desired with salt and pepper or a little more heat if you like. Set aside to marinate for 15 minutes.
To assemble the muffuletta, slice the loaf in half horizontally and place cut sides up on a cutting board. Generously spread the crunchy olive tapenade over both sides, pressing to stick to the bread. Make sure to get all the olive oil and juices too so that they soak into the bread.
Start by layering the bottom piece of bread with provolone, overlapping the slices to completely cover the olive tapenade. Then layer the Antipasto Misto. Top with the slices of mozzarella pressing down with your hands to compress the layers. Carefully flip the top back on to the loaf. Wrap muffuletta tightly with plastic wrap and refrigerate for two hours to compress the layers and allow flavours to mingle.
To serve, cut into generous wedges with a serrated knife. Muffuletta is often eaten cold but trust us here and try it warmed. It brings all the flavours together and it’s sooooo good. Place the muffuletta wedges on a small baking sheet and bake for 10 to 12 minutes in a 425°F oven until the bread is toasted and the cheese a little melted. Hot or cold - which way will you like it best?