Make the olive salad at least a day before to let all the flavors meld.
3 large garlic cloves, crushed
1 1/2-2C green olives stuffed with pimentos (Spanish olives)
1-11/2 C Kalmata olives
1C roasted sweet peppers or pimentos
2Tbsp white wine vinegar
3Tbsp chopped fresh parsley
1/4C olive oil
Put garlic into a food processor and mince add the rest of the ingredients, pulse to chop ( you can also chop all the ingredients by hand). Cover and refrigerate.
1/2lb provolone cheese
To put the sandwich together cut the loaf in half and scoop out some of the inside on both halves. Drizzle the bottom half with a little olive oil. Spread on a good amount of the olive salad
|olive salad spread on bottom half, using a sub roll|
|cold cuts added|
I like to kind of smash the sandwich down and wrap tightly in plastic wrap for at least half an hour.
To serve cut the round into wedges.
|Voila! Best sandwich ever|
*For those of you in Sacramento, Taylor's Market has a great Muffaletta sandwich, the only problem is they don't make it all the time.