Muffaletta

 1 round loaf of Sicilian Bread  (Split open in middle)


 1/4 pound of each:
 Provolone

 Capicola
 Mortadella
 Mozzarella
 Genoa Salami

 Lettuce  (Optional)


 Lay the bottom of the bread cut side up on work surface.  Layer half of the cheese and meats on the bread then spread with 1/2 cup of olive mixture.  Add the remaining meats and cheese, then add the rest of olive spread.  Add the top of the bread and press all together.  With a serrated knife cut into 6-8 wedges.


Oil Mixture

1/3 cup olive oil

8 pitted green olives, finely chopped

1 tablespoons dried basil

1 tablespoon oregano

1 cup marinated artichoke hearts  chopped

1/4 cup tiny capers

2 anchovy fillets (optional)