CENTRAL GROCERY MUFFULETTA RECIPES

Steps:

• In a medium bowl, combine celery, giardiniera, parsley, olives, olive oil, black pepper, and garlic. Set aside.
• Remove a 1" layer of soft center of bread from both halves to make room for the filling. On bottom half of bread, spread half of the olive mixture; top with the ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together.
• Wrap sandwich tightly in plastic wrap, then in foil, and refrigerate for at least 2 hours or up to 24 hours.
• Cut into 8 wedges and serve.

Steps:

• Combine the olives, capers, anchovies, olive oil, lemon juice, parsley, garlic, and oregano in a bowl.
• Cover and chill for 2 to 4 hours.
• To assemble the sandwich, split the loaf of bread in half horizontally.
• Take some of the soft insides out of each side.
• Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl.
• Stir the relish to blend and then spoon half onto the bottom round of bread.
• Arrange the mortadella slices over the olive salad.
• Then layer the provolone and salami.
• Mound the remaining olive salad over that and cover with the top shell.
• Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour.
• Cut the sandwich into wedges to serve.