Chicken Muffuletta

 

1/2

cup pitted green and/or ripe olives, finely chopped

1

jar (4 oz) sliced pimientos, drained and finely chopped

1

clove garlic, finely chopped

2

tablespoons olive oil

1

tablespoon red wine vinegar

1/2

teaspoon crushed dried oregano leaves

1

(8-inch) round Italian bread loaf (about 1 1/4 lb)

4

oz sliced provolone cheese

4

oz thinly sliced cooked chicken breast (from deli)

4

oz sliced Genoa salami

• 1 In small bowl, stir together olive salad ingredients.
• 2 Cut loaf of bread horizontally in half. Scoop out soft center from top and bottom of loaf, making room for the filling and leaving a 3/4-inch shell. Using tablespoon, scoop out or drain off 2 tablespoons liquid oil and vinegar dressing from olive salad, and drizzle over inside of bottom half of bread. Spread remaining olive salad mixture inside top half of bread.
• 3 Layer cheese, chicken and salami in bottom half. Cover with top of loaf; wrap well with plastic wrap. Place loaf on plate; cover with another plate and then a heavy weight, such as a large can. Refrigerate 1 to 6 hours.
• 4 To serve, cut sandwich into 6 wedges.