Olive Salad
1 8 1/2-inch-round French or sourdough bread
1/2 pound thinly sliced smoked ham
1/2 pound thinly sliced roast turkey breast
10 leaves green-leaf lettuce
4 yellow tomatoes, sliced (optional)
1/2 pound thinly sliced hard salami
1/2 pound thinly sliced provolone
2 medium-size red tomatoes, sliced
12 8-inch-long wooden skewers
Prepare Olive Salad.
With serrated bread knife, cut bread horizontally three times, creating 4 layers, equal in thickness. With pastry brush, lightly coat cut sides of bread layers with dressing from Olive Salad. Place bottom bread layer on cutting board, cut side up. Arrange ham, turkey, 6 lettuce leaves and the yellow tomato slices, if desired, on bread. Place next bread layer on top of ham and turkey. Spoon Olive Salad over bread and spread to edge; top with next bread layer. Arrange salami and provolone then the lettuce and red tomatoes on bread layer and top with last bread layer, cut side down.
Skewer muffuletta with 4 rows of 3 skewers, equally spaced; refrigerate until ready to serve. Just before serving, cut between skewers to make 12 kabobs.
Olive Salad
3/4 cup olive oil
1 8-ounce jar pimiento-stuffed olives, drained and coarsely chopped
20 Greek olives, pitted and coarsely chopped
3 tablespoons distilled white vinegar
2 cloves garlic, finely chopped
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon dried oregano leaves.
In medium-size bowl, combine all ingredients. Refrigerate until ready to use.
