Muffuletta Po’ boys  Sandwiches  355 reads

Muffuletta Po’ boys

1 (16-inch) loaf French bread, halved
Homemade Olive Salad (recipe follows)
1/4 pound mortadella, thinly sliced
1/4 pound dry Italian salami,* thinly sliced
1/4 pound capicola, thinly sliced
1/3 pound sharp provolone, thinly sliced

Scoop out the interior of the bottom half of bread. Spread Hoemmade Olive Salad along bottom layer of bread. Layer 1/3 of mortadella, 1/3 of salami, 1/3 of capicola, and 1/3 of provolone. Repeat layers, and top with remaining Homemade Olive Salad; cover with top half of bread. Wrap in aluminum foil, and place between two heavy cutting boards. Place a heavy weight on top, and press firmly to flatten. Refrigerate at least 3 hours. Unwrap, and cut into 8 pieces.

*We used soppresatta.

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