Muffuletta Sandwich (Schlotzsky Style) - cooking recipe

Ingredients

Creole Olive Salad
1/2 cup pitted brine-cured black olives, sliced
1/2 cup large pimento stuffed olive, sliced
1/4 cup extra virgin olive oil
1 tablespoon minced shallot
1 tablespoon finely chopped celery
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon minced garlic
3/4 teaspoon fresh ground black pepper
Sandwich
4 sourdough buns, Sourdough Sandwich Buns (Schlotzsky Style)
3/4 - 1 cup creole olive salad
4 ounces mortadella, thinly sliced
4 ounces italian ham, thinly sliced
4 ounces mozzarella cheese, thinly sliced
4 ounces provolone cheese or 4 ounces fontina, thinly sliced
pickled pepperoncini pepper, garnish

Preparation

Combine all the olive salad ingredients and mix well.
Chill for at least 30 minutes.
Spread a couple tablespoon of olive salad in the inside of top of the bun.
Alternating layers of meats and cheese on the bottom half (alternating).
Carefully close the sandwich.
Can be eaten hot or cold.
To heat, wrap in foil and place in 350 degree oven for 8 minutes, or lightly grill until cheese is melted.
Serve garnished with pepperoncini pepper.