Muffeletta

3 pounds lean chuck stew meat, cut into 1½” cubes

½ teaspoon salt

½ teaspoon freshly ground pepper

3 tablespoons olive oil

¼ cup olive oil

1 small onion, finely chopped

1 large celery rib, finely chopped

3 garlic cloves, crushed

½ teaspoon oregano

1/8 teaspoon crushed hot pepper

½ cup pimiento-stuffed green olives, coarsely chopped

½ cup kalamata olives, pitted and coarsely chopped

1 6½ ounce jar marinated artichoke hearts, drained and coarsely chopped

1 8-10” round loaf of crusty bread

¼ pound sliced mortadella (available in most delis)

¼ pound sliced hard salami

¼ pound sliced provolone cheese

¼ pound sliced smoked baked ham

 

In a medium skillet, heat 2 tablespoons olive oil over medium heat.  Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes.  Stir in garlic, oregano, and hot pepper.  Cook 2 minutes, stirring.  Remove from heat.  Stir in remaining oil, green olives, kalamata olives and artichokes.

 

Preheat oven to 450F.  Cut bread in half horizontally.  Pull out some of the soft bread in the center of each half.  Spoon half of the olive mixture over bottom half, spreading evenly.  Top with mortadella, salami, cheese, ham and remaining olive mixture.  Replace top.  Wrap loaf tightly in foil.  Bake 10 minutes or until warmed through.  Unwrap and cut into wedges with a serrated knife.

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About Amy Caldwell

Home Work. It is probably the most important work we do. The time and energy investing in our homes can make a world of difference and a difference in our world. Juggling work, kids, groceries, church, husband, dinner, and cleaning may be a feat worthy of head-lining the circus, but as long as I have coffee, it's all good.
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