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Muffaletta

2 jars salad olives, drained
6 oz. can chopped black olives
3 green onions, finely chopped
2 cloves garlic, crushed and minced
2 Tbsp olive oil
1 tsp herb de provence or equal mixture of dried oregano, basil, & thyme
2 tsp Cajun seasoning (Tony Chacere's, Lusianne, etc.)
Cracked black pepper

12 oz. assorted lunch meats, sliced
8 oz. smoked mozzarella, sliced

1 large sourdough bread round, appx. 9" dia.

In a medium bowl, combine first eight ingredients. Set aside at
room temperature at least one hour, stirring occasionally. Cut
sourdough bread in half horizontally and remove most of the inside,
reserving for bread crumbs later. Spoon 1/2 of the olive mixture
on the inside of the bottom bread half. Layer with sliced meats
and then with the sliced mozzarella. Top with remaining olive
mixture, drizzling remaining olive oil on the other bread half.

Preheat oven top 250 deg F. Cap with bread top and weigh down with
a large bowl of water sitting on an inverted dinner plate. Let
rest about 30 minutes or until sandwich is roughly 3" thick.

Cut muffaletta in quarters and place on baking sheet covered with
aluminum foil. Place in oven and bake until cheese melts, about
20 minutes.

Serve warm or wrap in foil and save for later. Tastes better when
made the day before.

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