RACHAEL RAY INSTAGRAM RECIPES

Steps:

• Place the olives, giardiniera, banana peppers, vinegar, oregano and parsley in the bowl of a food processor
• Pulse until the mixture becomes a spreadable but coarse mixture
• Set aside
• To build the sandwiches, place a heaping tablespoon of the muffuletta spread on the bottom buns
• Top with the mortadella, sliced provolone, soppressata, mozzarella then the ham
• Top the ham with another heaping tablespoon of the muffuletta spread and give the top bun a slather of mustard
• Place the bun tops on the sandwiches
• Wrap the sandwiches tightly in plastic wrap and arrange them on a sheet tray
• Place another sheet tray on top of the sandwiches and weigh it down with something heavy
• Let the sandwiches rest in the fridge, with the weight on top of them, for at least 4 hours or overnight
• To serve, remove the plastic wrap and cut each sandwich in half (if you serving them individually) or cut them into quarters (if they’re for a party) with a toothpick stuck down the middle

Steps:

• Combine all ingredients in a pot with a lid, then pour over 3 cups of water
• Cook, covered, for about 15 minutes
• Let sit off the burner for 3 to 5 minutes