Picnic Muffaletta

This is a fun trick when you want to feed a crew on a picnic. Japanese Milk Bread will make a delicious round loaf for this, or my favorite short cut is to use a round Kings Hawaiian loaf, which is just as good. You can really make any kind of sandwich here, but the Muffaletta is my favorite.

Helen

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• 1 Round loaf soft bread, such as Kings Hawaiian or Japanese Milk Bread
• 1/2 pound sliced ham
• 1/2 pound thinly sliced salami or capicola
• 1/2 pound sliced provolone
• 1 cup fresh spinach or arugula
• Mayo

Green Olive Tapenade:

• 1 cup green olives
• 2 cloves garlic, minced
• 1 teaspoon anchovy paste
• 1/2 cup chopped parsley
• 1 green onion, chopped
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon capers
• 1/2 teaspoon kosher salt
• Fresh black pepper
• 1/4 cup olive oil

Make the Tapenade: Place all the ingredients except the olive oil in a food processor and pulse to chop coarsely. Drizzle in the olive oil and pulse until the mixture is uniformly crushed, but not pureed, scraping down the bowl as needed. This can be made ahead.

Assemble the Sandwich: Cut the top off the round loaf of bread – so the base and top are about the same thickness.. Scoop out the bread on the inside of both the top and the bottom – leaving about a 1/2″ of crust all the way around.

Layer one layer of ham, provolone and salami inside the base. Spread tapenade next, followed by the spinach or arugula. Repeat with the rest of the ham, provolone and salami. Spread mayo on the lid and put the lid on.

Cut the sandwich into 4 pieces for generous portions, or 6 pieces for less generous portions.