Italian Muffuletta

1/4 cup red wine vinegar
2 garlic cloves, finely chopped
1 tsp dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted kalamata olives, chopped
1/4 cup chopped roasted red bell peppers
salt and freshly ground black pepper - to taste
1 lb round bread loaf (about 7 inches in diameter)
4 oz thinly sliced ham
4 oz thinly sliced mortadella
4 oz thinly sliced salami
4 oz sliced provolone cheese
1/2 red onion, thinly sliced
1 1/2 oz arugula leaves

1. In a large bowl, whisk the vinegar, garlic, and oregano to blend. Gradually whisk in the oil. Stir in the green and kalamata olives and roasted peppers. Season the vinaigrette with salt and pepper.

2. Using a serrated knife, slice off the top inch of the bread loaf. Hollow out the bottom and top halves of the loaf. Spread some of the vinaigrette in the bread bottom. Layer the meats and cheese in the bottom half. Top with the onion, then the arugula. Spread the remaining vinaigrette on the cut side of the bread top, then replace the bread top. (The sandwich can be made a day ahead. Wrap with plastic wrap and refrigerate.)

3. Cut the sanwich into wedges and serve.

**The combination of sliced meats is flexible; feel free to substitute or omit any of them. But what bakes this sandwich a muffuletta is the olive and red peper spread, so don't skip it!

Recipe from: Giada's Family Dinners