Italian Muffaletta

Ingredients:

• 1/4 cup red wine vinegar
• 2 garlic cloves, finely chopped
• 1 teaspoon dried oregano
• 1/3 cup olive oil 
• 10 large pitted green olives, chopped
• 1/3 cup pitted kalamata olives, chopped
• 1/4 cup chopped roasted red bell peppers 
• salt and pepper
• 1 (1-lb) round bread loaf (about 7 inches in diameter)
• 4 ounces (1/4 lb.) thinly sliced ham 
• 4 ounces thinly sliced mozzarella
• 4 ounces thinly sliced salami
• 4 ounces sliced provolone cheese
• 1/2 red onion, thinly sliced
• 1 1/2 ounces arugula leaves

Directions:

1. In a large bowl, whisk the vinegar, garlic and oregano to blend.  Gradually whisk in the oil.  Stir in the green and kalamata olives and roasted peppers.  Season the vinaigrette with salt and pepper.
2. Using a serrated knife, slice off the top inch of the bread loaf.  Hollow out the bottom and top halves of the loaf.  Spread some of the vinaigrette in the bread bottom.  Layer the meats and cheese in the bottom half.  Top with the onion, then the arugula.  Spread the remaining vinaigrette on the cut side of the bread top, then replace the top.

This sandwich can be made a day ahead.  Wrap in plastic wrap and refrigerate.  Cut into wedges and serve. What makes this sandwich a muffaletta is the olive and red pepper spread, so don't skip it!