Ingredients

• 1/2 cup - kalamata olives, chopped coarsely
• 1/4 cup - olive oil
• 1/4 cup - pimiento-stuffed green olives, chopped coarsely
• 1/2 cup - chopped celery
• 1 tsp - garlic paste
• 1 - onion, chopped finely
• 1/4 cup - finely chopped cauliflower
• 1/2 tsp - dried oregano
• 1/4 tsp - black pepper powder
• 1/4 tsp - crushed red chilli
• 1 - round Italian bread with thick crust (8-10" diameter)
• 200 g (approx 1/4 pound) - provolone cheese, thinly sliced
• 100 (approx 3 oz) g - salami, sliced
• 100 g - ham, thinly sliced
• 100 g - mortadella, thinly sliced
• Lettuce leaves

How to Make Mufuletta

• Heat 2 tbsp oil in a pan.
• Fry onion and cauliflower till onion is transparent.
• Add celery, cauliflower and garlic. Stir for 2 minutes.
• Add oregano, red chilli and pepper powder.
• Stir for another 2 mins. Remove from fire and let it cool.
• Add remaining oil, green and kalamata olives. Stir it well and keep aside.
• Cut bread in half horizontally.
• Remove soft part from centre, (approx. 1 inch deep).
• Put half of olive salad into bottom half of loaf.
• Layer it with 1/3rd of cheese slices.
• Then layer it with ham slices.
• Again layer it with 1/3rd of cheese slices.
• Layer it with mortadella.
• Layer with the remaining cheese slices. Then put salami slices.
• Finally, top it with the remaining olive salad.
• Cover with the other half of loaf.
• Preheat the oven at 450 F. Wrap the sandwich in a foil.
• Bake the sandwich for 20 min (till cheese melts). Unwrap.
• Cut into wedges with sharp serrated knife.
• Serve with wafers and lettuce.