and then we made some muffaletta!

italian rounds split and hollowed

olive salad* spread on bottom half with a layer of sopresatta on next

then the provolone

some spinach leaves

capicola

then the mozzarella and mortadella

finally, another smear of olive salad on the top half

close them up. wrap them in foil or plastic and press them under the weight of a pot of water for 30 minutes then refrigerate for at least several hours

slice into wedges and nosh away (photo coming tomorrow when we devour ours).