Muffaletta on House Baked Focaccia

Directions

For the sandwich:

1. Slice loaf through the middle for a top and bottom.
2. Cover bottom loaf with olive salad not quite too the edges.
3. Layer sandwich alternating with mortadella, provolone, hot capocollo, swiss, genoa salami.
4. Cover top layer of salami with another spread of the olive salad then place the top of the loaf back on to cap it off.
5. Wrap tightly in saran wrap, trying to get as much air as possible out.
6. Place in the fridge overnight to let the flavours come together.
7. Slice into 6 wedges and share with your pals from a safe distance, or eat the whole thing and sleep off the next three months.

For the olive salad:

• Roughly chop all ingredients and combine with oil, vinegar, and salt to quickly pickle.  Can store in the fridge for a week.
• Optional ingredients: capers, onions, chili flakes (whatever you want to pickle is fine).
• Pre-mixed muffuletta mix is available at most grocery stores now, feel free to add what you want.