5-Step Muffuletta

How about a big, strong sandwich with lots of dad vibes for his day? (Psst! It’s on the 16th.) He’ll love eating it and you’ll love how easy it is to make. It’s great for a weekend lunch and works wonders on a party platter.

Here’s the recipe:

1. In a food processor, combine ½ cup giardiniera, ¼ cup pitted kalamata olives, ¼ cup pitted Castelvetrano olives, ¼ cup sweet cherry peppers, ¼ cup chopped fresh parsley, 2 Tbsp drained capers and 1 garlic clove. Pulse for 30 seconds to pea-sized pieces.

2. Transfer the olive salad to a small bowl and add 2 Tbsp of red wine vinegar and 1 Tbsp extra virgin olive oil. Stir to combine and set aside.

3. Cut 1 L&B Herb Focaccia Bread loaf in half to separate the top and bottom. Spread the olive salad on the bottom half of the loaf.

4. Layer on 4 oz sliced provolone, 4 oz soppressata, 4 oz mortadella, 4 oz sliced mozzarella, 4 oz sliced hard salami and 4 oz ham.

5. Close the sandwich and press down gently. To serve, cut the muffuletta into 6 triangular wedges and enjoy.