The briny olive spread makes this muffuletta a prized sandwich for those days when you're really craving something delicious!
For the Olive Spread:
1 cup pitted green olives
1 cup pitted black olives
1/4 cup giardiniera (Italian pickled vegetables), drained
2 tablespoons capers, drained
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste
For the Sandwich:
4 Angel Bakeries pitas
4 ounces Genoa salami, thinly sliced
4 ounces ham, thinly sliced
4 ounces mortadella, thinly sliced
4 ounces provolone cheese, thinly sliced
4 ounces mozzarella cheese, thinly sliced
In a food processor, combine the green olives, black olives, giardiniera, capers, minced garlic, chopped parsley, red wine vinegar, and extra virgin olive oil. Pulse until the ingredients are well combined but still slightly chunky. Season with salt and pepper to taste. Set aside.
Spread a generous amount of the homemade olive spread inside each pita
Layer the Genoa salami, ham, mortadella, provolone cheese, and mozzarella cheese inside the pita
Place the wrapped sandwich in the preheated oven and bake for about 10 minutes, or until the cheese has melted and the pita is slightly toasted.
Serve the Muffuletta Sandwich with Homemade Olive Spread warm or at room temperature. The flavors will continue to develop if you refrigerate it for a few hours before serving.
Note: Feel free to customize the sandwich by adding other ingredients like roasted red peppers, sliced tomatoes, or fresh basil leaves. The homemade olive spread adds a delicious and tangy flavor to the sandwich, but if you prefer a milder taste, you can adjust the amount of olives and other ingredients to your liking.