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The first step, is to make the olive salad. This is the signature component of the muffaletta. I wanted to go authentic, and as muffalettas were an Italian influenced food that originated in New Orleans, I chose artichokes, roasted red peppers, banana peppers (for a little kick), kalamata olives, and green olives. I threw them all in the food processor, and pulsed a couple times, with fingers crossed. I couldn't have been happier with the results.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg94IUls56srr6vs_aEW_Eeyq7sljnC3duPJL2oN2i87WbtIU4VLQ3AbSwmHGiD2d-2GzEosIS0zwINuXSFjNTSV209ORhK2o2hGxKYD05Vtau4Fzs8ZEHXNpJrel740DKa1i9oCLWzm37B/s400/photo+2.jpg)
(Nice and chunky!)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMo2NIczjM4ciTvE-1VeloMkyms8o9v0J6DMHvh6Z04jcoeCx3K2VrS-jxaThHK9V72SZNFgS12FA6Zb3uuqqv0LpT2cl7OOjWUynVoidlOU2bpgMJvnX3UfV-No_An4NYYvHEJhxqgYL/s400/photo+3.jpg)
(Note: I drained all of the liquid from the jars first, and after placing in a bowl, post chop, I added a healthy dose of olive oil. This gave the oil some great flavor and I rubbed the bottom of the roll with it later.)
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After a couple (4) of hours of marinating, I was ready to assemble. I (carefully) sliced the roll and rubbed the bottom with olive oil and some of the marinated olive oil. This helped to soften the bottom of this crusty loaf.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OYASsztl-8s7MIHZpERjWa-va8ZjFqGikNXZuXRL8UsXkDARNM4WR5V6_kNt1NGxKLCQ9jhWspf1zJwv8lycZ7yzcw2CP3mcL93vUvgTpxdns85mbKjJ5vhMeoNFAb4FjOyFLC4N_Orw/s400/photo.jpg)
Next I started stacking the meats and cheeses. Once again, in keeping with tradition, I decided to use genoa salami, ham, and mortadella for the meats, and mozzarella and provolone for the cheeses.
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One of my favorite tricks that deli's do with crusty bread is to scoop out the inside of the bread in order to facilitate more ingredients, as well as creating a nice little pocket to hold everything together. I used this method and filled the hollowed out top half of the loaf with my olive salad.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKYreV6Q2PQzQKM1rZA_ARDgm9oUbPyty35wE3NqEoaMw8-dMr1xrnTR5tQ0TvbPVuBnDDvoZkSscOejAIQbQfli3JJjbfdHTufxML8QQ_HZ8l6eI47st8R0mT3ddjOXFNR1UYaUqgF5y/s400/photo+3.jpg)
Carefully place the bottom on the top and flip. I made this about 4 hours before it will be ready to serve in order to let the flavors really come together.
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Wrap tightly with cling wrap and prepare to be the most popular person at the party. Go Saint's.
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIl02DYoZS3pGpCYF2k0SG69P72vuUbRzmNxP4OGPZrpvptScJSHl1lBKywFfVc4eiFIMvEMjee0YXHBOfyKg-FJGK4i7bETPh8cy9Gg9s9l35P7sIDHfm_CGYUAHbnVGMGmKa998DeCcq/s400/photo+4.jpg)
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