Muffaletta

Serves 6

Giardiniera

(Prepare this two days in advance)

1 ea. Bay leaves
5 tsp. Black peppercorns
1 Cp. White Balsamic and White Wine vinegar
¼ Cp. Olive oil
2 TB. Salt
2 TB. Sugar
1 tsp Red pepper flakes
1 tsp Oregano
1½ c Cauliflower florets
1½ c Carrots, Diced
½ Onion, Diced
2 Garlic cloves, smashed
2 Celery stalks, Diced
1 Red Pepper, Diced
¼ c Capers
½ c Pimento-stuffed green olives, roughly chopped
¼ c Pepperoncini

• Toast bay leaves and peppercorns. 
• Combine vinegar, olive oil, salt, sugar, pepper flake, oregano in a pot and simmer. Add bay leaves and peppercorns. 
• Steep 5 minutes. Strain bay leaves and peppercorns. 
• Place vegetables in a 1-gallon container. Pour liquid over vegetables and let sit for 2 days before using. 
• Strain liquid and chop vegetables in food processor.

Muffaleta

1  Focaccia bread
1 oz Extra-virgin olive oil
2 oz giardiniera
2 oz Provolone
4 oz Smoked Ham thin sliced
2 oz Capoccollo thin sliced
1 oz Genoa salami thin sliced

• Slice bread in half and moisten it with marinade from giardiniera. 
• Spread 1 ounce giardiniera on each side of bread, edge to edge. 
• Lay provolone on top part of bun. On bottom half, lay 2 ounces Smoked Ham. Shingle Capoccollo next, then salami.