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1
(Note that the olive spread will be prepared in two batches to fit in the bowl of processor.) In the large bowl of a food processor, put in half the garlic cloves and process until minced. Add half the remaining vegetables (olives, pickled vegetables, pepperoncini, capers, and celery) to bowl and pulse until coarsely chopped. Add half the oregano, pepper, vinegar and olive oil and pulse until just mixed. Transfer the mixture to a large bowl or container with a tight lid.
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2
Repeat the process with the remaining ingredients.
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3
Refrigerate the spread for at least one hour or up to 3 days before using.
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4
If using rolls, cut them horizontally. Place the bread on a flat surface. (To save time, assemble sandwiches directly on a baking sheet.)
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5
Spoon a scant 1/4 cup of the olive mixture on each slice of bread and spread evenly. Place provolone on the bottom slice of bread, then cover with slices of salami, mortadella, and prosciutto. On the top slice of bread, cover the olive mixture with slices of mozzarella. Carefully close the sandwich.
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6
Wrap the sandwiches or the entire baking sheet in plastic wrap until ready to heat, at least 3 hours at room temperature or in the fridge for up to 1 day.
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7
Bring sandwiches to room temperature, if necessary. Heat in 350u00b0 F oven for about 10 minutes or until the cheese is melted and the meats warmed. Serve immediately. (The muffalettas may also be served without heating.)
