Classic New Orleans Muffuletta Recipe

In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil, and canola oil.

Mix together and transfer the mixture into a glass jar. If needed, pour in more oil to cover.

Cover jar or container and refrigerate the olive salad at least overnight.

Meanwhile, cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts of olive salad, including oil.

Layer the bottom half’ of each loaf with ½ of the salami, ham, mortadella, mozzarella, and Provolone. Add the top half on each loaf and cut the sandwich into quarters.

Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.