Muffuletta Olive Salad

Serves people


  1. Bring a pot of water to a boil. Slice the carrots into coins about 1/4 inch thick. Cut the cauliflower into quarters; pull apart one quarter into morsels. (Save the other three quarters for another use.) Boil the vegetables for about five minutes, until they're crisp-tender. Rinse with cold water and set aside.
  2. Roast the bell pepper under a broiler until the skin turns black and blistered in spots. Keep turning till the entire exterior is that way. Remove, cool, peel, and remove stem and seeds. Slice into pieces about an inch by a half inch.
  3. With a knife (not a food processor), chop the olives coarsely. It's okay if some of the olives are cut into just two pieces, or not at all.
  4. In a large non-metallic bowl, combine all the ingredients and mix well. Cover and refrigerate for at least a day; a week is better. Store in jars, but keep refrigerated.
  5. To make the sandwich, slice the bread crosswise, and spoon olive salad with a lot of the marinating oil onto both halves. Top with three or four slices (or more) of each of the meats and cheeses. Cut the sandwich into quarters. Figure one or two quarters per person, but know that this is hard to stop eating, even if you're full.

Ingredient List