makes 12 small or 6 large sandwiches (I doubled this recipe for my function)
Ciabatta rolls (12 mini or 6 large)
2/3 lb prosciutto, sliced thin - you can buy domestic as it is much cheaper, but if you can afford it buy the imported prosciutto de parma
1/2 lb hot or sweet cappicola (ask to taste both the sweet and the hot and decide which you like best)
1/2 lb Genoa salami
1/2 lb provolone cheese
1/2 cup large black olives
1/2 cup large Spanish green olives (with pimentos)
1/3 cup extra virgin olive olive
1/4 red wine vinegar
Directions: Slice an opening in your rolls, but don't go all the way through.
Set up your cold cuts on a large work surface.
If you are making smaller sandwiches, slice your prosciutto in halves and the cappicola, salami and provolone into quarters. If you are making regular sized sandwiches you can leave everything large, or slice in half.
Make a little stack of cold cuts, layering them starting with the cappicola on the bottom, then the salami, provolone and the prosciutto on top. Make the size of your stack about the size of your roll.
Place the stack inside the roll.
Continue with remaining ingredients. I like to do this "assembly" style when I have a lot to make. It goes much faster.
I had to guard these with my life when I was making them. I promised my husband (and my dad) they could each have one or two when I was done.
Now make your muffaletta. We used to have this on our sandwiches often when we lived in Florida. So this is my "southern" influences showing through here. Trust me, even if you don't love olives, you will like this on your sandwich. You don't really taste the olives, but the saltiness and the flavor they add is incredible.
Slice the olives together until they are very small and well combined.
Add a spoonful of the olive muffaletta to each sandwich, placing it above the prosciutto on top.
In a jar, or a bowl, mix the olive oil and the red wine vinegar together well. Add a pinch of salt and pepper.
Drizzle a teaspoon of the olive oil/vinegar mixture over each sandwich.