New Orleans Muffuletta - cooking recipe

Ingredients

1/2 c. pimiento-stuffed olives
1/2 c. chopped mixed pickled vegetables (I use LaRosa's from grocery store)
1/3 c. olive oil or salad oil
1/2 c. chopped celery
1 loaf round unsliced Italian bread
4 oz. sliced Genoa salami
4 oz. sliced Provolone cheese
4 oz. sliced ham
lettuce (optional)

Preparation

Cut bread in half horizontally; cut off a 1/2 inch slice from cut side of the one bread half.
Drain pickles and stuffed olives. Brush sides of bread with oil.
Layer bottom slice of bread with salami, half of pickles and olives, the cheese, the rest of pickles and olives and ham and lettuce.
Put on top of bread. Cut.
Makes 6 servings.