Soup’s Muffaletta Sandwich

Soup’s French Bread

3/4 to 1 cup Olive Salad, recipe follows

4 ounces Genoa Salami, thinly sliced

4 ounces Cappocolo Ham, thinly sliced

4 ounces Mozzarella Cheese, thinly sliced

4 ounces Provolone Cheese, thinly sliced

Slice the bread in half horizontally. Spread olive salad on the bottom of bread. Brush olive oil on top of beard. Layer the bottom bread with Cappocolo Ham, Provolone Cheese, Genoa Salami and Mozzarella Cheese.

In baking pan place in oven at 400 until cheese melts.

Creole Olive Salad:

1 can whole pitted brine-cured black olives drained

1jar pimiento-stuffed olives drained (save brine)

1/4 cup extra-virgin olive oil

3 celery stalks

1 handful fresh flat-leaf parsley

2 bulbs garlic

10 to 14 pepperoncini peppers

freshly ground black pepper (to taste)

Chopped all and combine all the ingredients in a medium mixing bowl. Pour saved brine from green olives, some of the brine from the pepperoncini peppers and mix well.