What sets this sandwich apart from any other Italian sub, hoagie or grinder is the bread and the olive salad. A round loaf of Sicilian bread with sesame seeds is layered with the meat, cheese and olives and cut into quarters. It's a huge sandwich.
1/4 cup kalamata olives - pitted & sliced
1/4 cup pimento stuffed green olives, sliced
2 Tbsp Traditional Balsamic Vinegar
2 tsp House Blend Extra Virgin Olive Oil
1 Tbsp Taste of Sicily Seasoning
1/3 cup artichoke hearts (in water) - drained and coarsely chopped
1/3 cup roasted red peppers - drained and chopped
1 garlic clove - minced
2 ounces Provolone cheese, sliced
4 ounces roasted chicken breast, sliced
1 16 oz loaf whole grain French loaf
To prepare olive salad, coarsley chop olives, artichoke hearts, roasted red peppers and garlic.
Transfer to a bowl and add vinegar, olive oil and Taste of Sicily Seasoning stir to combine.
To prepare muffaletta, cut the loaf of bread in half length wise.
Spread 1/2 of olive salad onto top half of bread and the remaining olive salad on the bottom half.
On the bottom of each roll place cheese slices and chicken.
Cover the bottom of roll with top of roll.
Wrap each sandwich tightly in plastic wrap.
Refrigerate up to 8 hours.
Cut into 4 equal pieces and serve.