Muffaletta sandwich

Feel free to sub out meat for marinated artichokes to make this sandwich vegetarian!

Serves 2

• 1/2 cup giardiniera

• 3/4 cup pitted mixed olives

• 1 tablespoon red wine vinegar

• 3 tablespoons extra virgin olive oil 

• 1 large roll 

• 1/3 pound salami or soppressata or mortadella

• 1/3 pound provolone

• 1/2 cup shredded lettuce or salad greens

Combine giardiniera, olives, red wine vinegar, and olive oil in a food processor and pulse until coarsely chopped.

Split roll in half, and generously spread with giardiniera salad. Layer meat and cheese, top with shredded lettuce, and close sandwich.

For best flavor, tightly wrap the sandwich in plastic wrap and allow to sit in the fridge for up to 1 hour. 

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