1 cup marinated artichoke hearts, sliced |
1/2 cup carrot, shredded |
1/2 cup celery rib, shredded |
1/2 cup green olives, pitted and chopped |
1/2 cup roasted red pepper, chopped |
1/2 cup mild banana pepper, chopped |
1/2 cup kalamata olive, pitted and chopped |
1/2 cup marinated mushrooms, chopped |
1/2 cup cocktail onion, chopped |
1/4 cup tiny capers, drained |
2 tablespoons red wine vinegar |
3 anchovy fillets, chopped |
2 teaspoons dried oregano |
1/4 teaspoon banana pepper brine |
1 loaf muffaletta bread (8-inch round) |
2 ounces provolone cheese, sliced |
2 ounces deli ham, sliced |
2 ounces capicola, sliced (hot and or or mild) |
2 ounces mortadella, sliced |
2 ounces mozzarella cheese, sliced |
2 ounces genoa salami, sliced |
2 ounces pepperoni, sliced |